Loaded Vegetable Pasta Salad

BY : PUBLISHED : March 20th, 2013 UPDATED: August 18th, 2021

I love pasta salad, and we like a lot of vegetables in ours so this is definitely a meal in itself! Tri-color rotini adds extra nutrition and color but feel free to use any pasta you like! Also, make sure you lightly steam the broccoli and cauliflower, you want them to still be slightly crunchy.

SweetSummerPastaSalad 1

Loaded Vegetable Pasta Salad

Roxane McNulty
I love pasta salad, and we like a lot of vegetables in ours so this is definitely a meal in itself! Tri-color rotini adds extra nutrition and color but feel free to use any pasta you like! Also, make sure you lightly steam the broccoli and cauliflower, you want them to still be slightly crunchy.
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Course Appetizer, Lunch, Side
Cuisine American
Servings 6 servings
Calories 474 kcal
METHOD Stovetop
DIET Vegan

Ingredients
  

  • 16 ounces of Tri-color Rotini (or pasta of choice)
  • 1 cup of Italian dressing
  • 1/3 cup of diced Red onion
  • 3 Green onions, sliced
  • 1 medium yellow Squash, sliced thinly into rounds then cut in half
  • 3/4 cup of Corn kernels
  • 1 cup of Cauliflower florets, lightly steamed
  • 1 cup of Broccoli florets, lightly steamed
  • 2/3 cup of Black olives, sliced in half
  • 3 marinated Artichoke hearts, quartered
  • 2 sweet Peppers, sliced thinly (optional)
  • 2 medium Carrots, peeled and diced (optional)

Instructions
 

  • Cook pasta according to the directions on the package, drain well and transfer to a large bowl.
  • Pour dressing over the pasta while still warm and mix well.
  • Add all remaining ingredients, mix, and you have a beautiful, delicious pasta salad!

Nutrition

Calories: 474kcalCarbohydrates: 79gProtein: 14gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 752mgPotassium: 771mgFiber: 9gSugar: 11gVitamin A: 4000IUVitamin C: 50mgCalcium: 87mgIron: 3mg
Keyword broccoli, budget, cauliflower, cheap, easy, plant-based, vegan, veggies
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Roxane McNulty

Roxane is a culinary school graduate, professional pastry chef and devoted mama of an adorable toddler - She loves cooking and baking tasty, healthy plant-based food that is kind to our bodies, the earth and the animals! She also runs her own website, Roxane's Natural Kitchen

View all posts by Roxane McNulty