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Vegetable Pasta Salad

Vegetable Pasta Salad** recipe image
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.
Cuisine:
Courses:
Difficulty: Beginner
Servings: 6
Calories: 393.0
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
  • 12 ounce Rotini pasta, cooked and drained
  • 6 stalks Green onions, thinly sliced
  • 2 medium Zucchini, thinly sliced
  • 2 cups Frozen broccoli and cauliflower, thawed and drained
  • 1.5 cups Thinly sliced carrots, parboiled
  • 1 cup Thinly sliced celery
  • 0.5 cup Frozen peas, thawed
  • 2.25 oz Can sliced ripe olives, drained
  • 6 oz Jar marinated artichoke hearts, drained and quartered
  • 0.5 cup Mayonnaise
  • 0.5 cup Bottled Italian salad dressing
  • 0.5 cup Sour cream
  • 1 tbsp Prepared mustard
  • 0.5 tsp Dried Italian seasoning
Directions
  1. 1
    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.
  2. 2
    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.
  3. 3
    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.
  4. 4
    Pour the dressing over the pasta and vegetable mixture. Toss gently but thoroughly until all ingredients are evenly coated.
  5. 5
    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.

Keywords: pasta salad, vegetable salad, rotini, italian dressing, potluck, picnic, summer side, artichoke hearts, olive salad, creamy pasta, easy dinner, make ahead, family friendly, cold salad, broccoli cauliflower, green onions, zucchini, celery, peas, carrots
Read it online: https://www.chefs-mate.com/recipe/vegetable-pasta-salad-2/