This vibrant Vegetable Pasta Salad is a refreshing and satisfying dish perfect for potlucks, summer barbecues, or a quick weeknight dinner. The recipe combines tender rotini pasta with a colorful medley of crisp vegetables, including zucchini, carrots, celery, and frozen broccoli and cauliflower. Thawed peas and ripe olives add texture and depth, while marinated artichoke hearts provide a tangy punch. The creamy dressing, made from mayonnaise, sour cream, and bottled Italian salad dressing, binds everything together with a rich, savory flavor. The salad improves as it chills, allowing the flavors to meld beautifully. It is a versatile vegan option that can be served cold or at room temperature, making it an ideal make-ahead side dish or light main course.
Vegetable Pasta Salad
Description
This vibrant Vegetable Pasta Salad is a refreshing and satisfying dish perfect for potlucks, summer barbecues, or a quick weeknight dinner. The recipe combines tender rotini pasta with a colorful medley of crisp vegetables, including zucchini, carrots, celery, and frozen broccoli and cauliflower. Thawed peas and ripe olives add texture and depth, while marinated artichoke hearts provide a tangy punch. The creamy dressing, made from mayonnaise, sour cream, and bottled Italian salad dressing, binds everything together with a rich, savory flavor. The salad improves as it chills, allowing the flavors to meld beautifully. It is a versatile vegan option that can be served cold or at room temperature, making it an ideal make-ahead side dish or light main course.Ingredients
Directions
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Cook rotini pasta according to package directions until al dente. Drain well and rinse under cold water to stop the cooking process.
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Drain and chop the jar of marinated artichoke hearts into bite-sized pieces if necessary.
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Thinly slice the green onions, zucchini, carrots, and celery.
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Thaw the frozen broccoli, cauliflower, and peas, then drain any excess liquid thoroughly.
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Slice the ripe olives into halves or quarters.
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In a large mixing bowl, combine the cooked pasta, green onions, zucchini, broccoli, cauliflower, carrots, celery, peas, olives, and artichoke hearts.
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In a small separate bowl, whisk together the mayonnaise, sour cream, bottled Italian salad dressing, prepared mustard, and dried Italian seasoning until smooth.
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Pour the dressing mixture over the pasta and vegetable combination.
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Toss everything gently until the pasta and vegetables are evenly coated with the dressing.
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Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 1 hour before serving to allow flavors to meld.
Nutrition Facts
Servings 16
- 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: This salad can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors tend to improve after sitting overnight.
Vegan Variation: To make this recipe strictly vegan, ensure you use vegan mayonnaise and vegan sour cream alternatives, as traditional mayonnaise contains eggs and sour cream contains dairy.
Ingredient Substitutions: You can substitute rotini with other short pasta shapes like fusilli, shells, or penne. Feel free to add or swap vegetables based on seasonal availability, such as cherry tomatoes, bell peppers, or cucumbers.
Tip: For best texture, ensure all frozen vegetables are thoroughly drained after thawing to prevent the salad from becoming watery.
Serving Suggestion: Garnish with fresh parsley or basil leaves before serving for a pop of color and fresh flavor.
