This vibrant Vegetable Pasta Salad is a crowd-pleasing side dish or light main course that shines at potlucks, picnics, and family dinners. The rotini pasta holds the creamy, tangy dressing perfectly, while a medley of crisp celery, parboiled carrots, and thawed broccoli-cauliflower adds satisfying texture and crunch. Marinated artichoke hearts and ripe olives bring a savory depth that complements the fresh green onions and peas. The dressing, made with mayonnaise, sour cream, and bottled Italian dressing, coats every bite with rich flavor. Its best when chilled, allowing the flavors to meld together beautifully. Serve it cold for a refreshing summer meal or as a hearty addition to your next barbecue spread.
Vegetable Pasta Salad
Description
This vibrant Vegetable Pasta Salad is a crowd-pleasing side dish or light main course that shines at potlucks, picnics, and family dinners. The rotini pasta holds the creamy, tangy dressing perfectly, while a medley of crisp celery, parboiled carrots, and thawed broccoli-cauliflower adds satisfying texture and crunch. Marinated artichoke hearts and ripe olives bring a savory depth that complements the fresh green onions and peas. The dressing, made with mayonnaise, sour cream, and bottled Italian dressing, coats every bite with rich flavor. Its best when chilled, allowing the flavors to meld together beautifully. Serve it cold for a refreshing summer meal or as a hearty addition to your next barbecue spread.Ingredients
Directions
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Cook rotini pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process. Allow to cool completely.
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In a large mixing bowl, combine the cooled pasta, thinly sliced green onions, zucchini, thawed broccoli and cauliflower, parboiled carrots, sliced celery, thawed peas, drained olives, and quartered artichoke hearts.
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In a separate small bowl, whisk together the mayonnaise, bottled Italian salad dressing, sour cream, prepared mustard, and dried Italian seasoning until smooth and well combined.
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Pour the dressing over the pasta and vegetable mixture. Toss gently but thoroughly until all ingredients are evenly coated.
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Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 1 hour to allow flavors to meld before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 393.0kcal
- % Daily Value *
- Total Fat 3.3g6%
- Saturated Fat 0.6g3%
- Cholesterol 0.0mg0%
- Sodium 3.0mg1%
- Total Carbohydrate 75.0g25%
- Dietary Fiber 5.4g22%
- Sugars 1.5g
- Protein 15.0g30%
* 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
Storage: Keep the pasta salad covered in the refrigerator for up to 3-4 days. Do not leave at room temperature for more than 2 hours.
Variations: For a vegan version, substitute the mayonnaise and sour cream with vegan alternatives. You can also add grilled chicken or shrimp for extra protein.
Tips: Ensure all frozen vegetables are thoroughly thawed and drained to prevent the salad from becoming watery. If using fresh zucchini, consider salting and draining it slightly to remove excess moisture.
Serving Suggestion: This salad tastes even better after sitting overnight as the pasta absorbs more of the dressing. Give it a good toss before serving if it has separated.
