This Quick & Easy Pasta Salad is loaded with fresh veggies, some fresh mozzarella and parmesan, and store-bought Italian dressing (to make things easier)! Perfect side for a bbq or gathering!
It's totally customizable! Use any of your favorite store-bought dressings (I used Kraft Zesty Italian), and switch up any of the vegetables!
Or make it a Vegan Pasta Salad by simply omitting the cheeses!
I like using the try-color rotini pasta (to make it colorful 🙂 ), but you can use other dried pastas of your choice such as farfalle or fusilli.
So EASY to make, just chop your veggies while the pasta cooks, then mix it all together! To save even more time...buy pre-sliced or chopped vegetables.
How to make Quick & Easy Pasta Salad
- Cook the pasta (in salted water) according to package directions for al dente. Drain and rinse in cold water to cool off. Drain well.
- In a large bowl, add the pasta, and the remaining ingredients, (add the Italian dressing last to pour over the top).
- Stir until well combined. Season with salt & pepper to taste.
- Cover and store in the refrigerator for at least 30 minutes (or up to one day).
Recipe Notes:
- Although this pasta salad will stay good in the fridge for up to 5 days, it's best to make the day of or the day before you plan to eat it!
- If it sits in the fridge for too long, the veggies start to soak up all of the dressing. You can just add more dressing if needed. (This is why I like to have an extra bottle on hand!)
- If you can't find fresh mozzarella, you can use regular block mozzarella.
Enjoy! 🙂
Quick & Easy Pasta Salad {Vegetarian Recipe}
Ingredients
- 12 oz tri-color rotini pasta (or other dried pasta, such as farfalle or fusilli)
- ½ english cucumber, cut into bite-sized pieces (about 1.5 cups)
- 2 cups cherry or grape tomatoes, halved (a 10 ounce container)
- ⅔ cup red onion, finely diced (about ½ a medium red onion)
- 2 cups broccoli, chopped into small florets (about 1 small head of broccoli)
- 1 carrot, thinly sliced
- 8 oz mushrooms, sliced (I used a package of sliced baby bella mushrooms)
- 1 cup black olives, sliced (about 3 ounces)
- 1 yellow bell pepper, chopped
- ¾ cup parmesan cheese, fresh grated or shredded (about 3 ounces)
- 8 oz fresh mozzarella, cut into bite-sized pieces (or mozzarella pearls, cut in half)
- 1 (16 oz) bottle Italian-style salad dressing (I used Kraft Zesty Italian, and had a spare bottle in case I needed to add more the next day!)
- ½ cup fresh parsley, chopped (or chopped basil)
- salt & pepper to taste
Instructions
- Cook the pasta (in salted water) according to package directions for al dente. Drain and rinse in cold water to cool off. Drain well.
- In a large bowl, add the pasta, and the remaining ingredients, (add the Italian dressing last to pour over the top).
- Stir until well combined. Season with salt & pepper to taste.
- Cover and store in the refrigerator for at least 30 minutes (or up to one day).
Optional:
- When ready to serve, top with additional parmesan cheese and chopped parsley. Set out some crushed red pepper, for those who like some added spice!
Video
Notes
- Although this pasta salad will stay good in the fridge for up to 5 days, it's best to make the day of or the day before you plan to eat it!
- If it sits in the fridge for too long, the veggies start to soak up all of the dressing. You can just add more dressing if needed.
- If you can't find fresh mozzarella, you can use regular block mozzarella.
- Chop your veggies while waiting for the water to come up to a boil and while pasta cooks! To save even more time...buy pre-sliced or chopped vegetables.
Watch the VIDEO on how to make Quick & Easy Pasta Salad! Make sure to subscribe to my YouTube Cooking Channel so that you never miss a recipe video! 🙂
Looking for more Vegetarian Recipes? Give these a try!
Sweet Potato & Black Bean Tacos
