Monday, May 14

Veggie Pasta Salad

This is so easy to make. I created it on a whim and I'd guess you could add tuna or chicken to bring it from a side dish to a complete meal.

Veggie Pasta Salad

1 lb. Pasta - I like whole wheat veggie Rotini
1 8oz. bottle your favorite Creamy Italian dressing (I like Ken's)
1 red bell pepper
1 cubanelle pepper (or green bell pepper)
1-2 cans of large olives, sliced
1/2 onion, finely diced (can use vidallia or red or whatever)
1 sm. can sweet peas
1 package brocolli slaw (contains shredded brocolli and cauliflower hearts, carrots and cabbage)
1-2 packages of grape tomatoes, sliced in half

Follow directions on pasta package and cook pasta. You can rinse it but I do not. To speed up cooling after draining, cover a baking sheet with foil (for easy cleanup) and spread the hot pasta evenly. Place in fridge - check and stir occasionally. It will cool down your pasta very quick. Warm pasta is OK but you don't want it hot.

In a large bowl (this makes a TON), combine all other ingredients except for dressing. Add cooled pasta. Cover with dressing. Stir to combine.

Chill and let the flavors mix. Then enjoy!

Note: You could easily substitute whatever veggies are in season as well.


  1. i <3 this! it sounds amazing but i think i'll make it with tuna as you said cause i neeeeed it for lunchies. do you think i can make this w/o the creamy stuff and instead an olive oil and lemon kinda thing or a vinegar? i'd like to be able to take it to the lake too. <3 you!

  2. I think you could totally do it without the creamy - use whatever you like...even a regular Italian-type dressing would work. And adding tune is a good idea...I just don't like it ;) although you could also add cubed cheese or diced/sliced deli meat too.



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