Italian Pasta Salad

This refreshing Italian Pasta Salad is a crowd-pleasing dish that combines tender spiral macaroni with crisp vegetables like cauliflower, broccoli, and zucchini. The addition of bite-sized salad greens provides a fresh, leafy texture, while ripe tomatoes and briny olives add bursts of flavor. Tossed in a simple, light dressing, this salad offers a perfect balance of crunch and savory goodness. It is an excellent choice for potlucks, summer barbecues, or a quick weeknight dinner that requires minimal effort but delivers maximum taste. The flavors meld beautifully as the salad chills, making it even more delicious the next day.

Cuisine: Italian

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 130.6

Dietary: Vegan, Vegetarian

Description

This refreshing Italian Pasta Salad is a crowd-pleasing dish that combines tender spiral macaroni with crisp vegetables like cauliflower, broccoli, and zucchini. The addition of bite-sized salad greens provides a fresh, leafy texture, while ripe tomatoes and briny olives add bursts of flavor. Tossed in a simple, light dressing, this salad offers a perfect balance of crunch and savory goodness. It is an excellent choice for potlucks, summer barbecues, or a quick weeknight dinner that requires minimal effort but delivers maximum taste. The flavors meld beautifully as the salad chills, making it even more delicious the next day.

Ingredients

1 cup Uncooked spiral macaroni
2 cups Bite-size pieces salad greens
1/2 cup Sliced cauliflowerets
1/2 cup Broccoli flowerets
1/3 cup Sliced zucchini
3 tablespoons sliced green onions
2 tablespoons sliced ripe olives
1 small Tomato -- cut into wedges

Directions

1
Bring a large pot of salted water to a boil. Add the spiral macaroni and cook according to package instructions until al dente.
2
Drain the pasta and rinse thoroughly under cold running water to stop the cooking process and cool it down completely.
3
In a large mixing bowl, combine the cooled pasta, salad greens, cauliflower, broccoli, and sliced zucchini.
4
Add the green onions, sliced olives, and tomato wedges to the bowl.
5
Toss all ingredients gently but thoroughly to ensure even distribution of vegetables and pasta.
6
Serve immediately or chill in the refrigerator for 30 minutes before serving. Sprinkle with freshly cracked black pepper if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 130.6kcal

% Daily Value *
Total Fat 1.3g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 116.8mg5%
Total Carbohydrate 26.0g9%
Dietary Fiber 5.7g23%
Sugars 3.2g
Protein 8.1g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, allow the salad to chill for at least 30 minutes before serving to let the flavors meld together.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

You can add a simple vinaigrette dressing (olive oil, lemon juice, salt, and pepper) if desired, as the original ingredients list implies a dressing component but does not specify quantities.

Ensure all vegetables are dry before tossing to prevent the salad from becoming watery.

Keywords: italian, pasta salad, vegan, summer salad, potluck, pasta, macaroni, vegetables, healthy, lunch, dinner, picnic, easy, quick, crunchy, fresh, salad, side dish, meal prep, vegetarian

Read it online: https://www.chefs-mate.com/recipe/italian-pasta-salad/