In a large mixing bowl, combine the cooled rotini, thawed green beans, thawed peas, bell pepper strips, chopped cucumber, and sliced scallions.
4 Fold in the shredded Swiss cheese and your preferred dressing or seasoning until all ingredients are evenly coated.
5 Cover the bowl and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Servings 4
- Amount Per Serving
- % Daily Value *
- Total Fat 2.0g4%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 1.8mg1%
- Total Carbohydrate 45.0g15%
- Dietary Fiber 3.2g13%
- Sugars 0.9g
- Protein 9.0g18%
* 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 results, ensure the pasta is completely cooled before mixing to prevent the vegetables from becoming soggy.
This salad tastes better after sitting in the fridge for a few hours, making it a great make-ahead dish.
If you prefer a creamier texture, add a dollop of mayonnaise or yogurt to the dressing.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords:
pasta salad, green beans, peas, rotini, swiss cheese, cucumber, bell pepper, scallions, side dish, picnic, potluck, vegetarian, easy recipe, summer salad