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.
Prep Time5 minutesmins
Cook Time15 minutesmins
Course: Appetizer, Lunch, Side
Cuisine: American
Servings: 6servings
Calories: 474kcal
Author: Roxane McNulty
Ingredients
16ouncesof Tri-color Rotini (or pasta of choice)
1cupof Italian dressing
1/3cupof diced Red onion
3Green onions, sliced
1mediumyellow Squash, sliced thinly into rounds then cut in half
3/4cupof Corn kernels
1cupof Cauliflower florets, lightly steamed
1cupof Broccoli florets, lightly steamed
2/3cupof Black olives, sliced in half
3marinated Artichoke hearts, quartered
2sweet Peppers, sliced thinly (optional)
2mediumCarrots, 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!