Loaded Vegetable Pasta Salad

  • Servings : 6-8

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.


  • 16 oz Tri-color Rotini (or pasta of choice)
  • 1 cup Italian dressing
  • Heaping 1/3 cup diced Red onion
  • 3 Green onions, sliced
  • 1 medium yellow Squash, sliced thinly into rounds then cut in half
  • ¾ cup Corn kernels
  • 1 heaping cup Cauliflower florets, lightly steamed
  • 1 heaping cup Broccoli florets, lightly steamed
  • 2/3 cup Black olives, sliced in half
  • 3 marinated Artichoke hearts, quartered
  • 2 sweet Peppers, sliced thinly (optional)
  • 2 medium Carrots, peeled and diced (optional)




Step 1

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!

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

More From This Chef »
Average Member Rating

(4.4 / 5)

4.4 5 5
Rate this recipe

5 people rated this recipe

Related Recipes:
  • Kitchen Sink Cookies

  • Glass with vegan yogurt and granola with berries at the bottom

    Yogurt Parfait

  • Loaf of peach banana bread on a white cloth with some sliced peaches in the background

    Vegan Peach Bread

  • Cone with two banana chocolate ice cream scoops inside a jar

    Banana Ice Cream – 3 Ways!

  • Small Cake Stand With Colorful Sprinkled topped Funfetti Cupcake, other similar cupcakes in the background

    Funfetti Cupcakes