Whip up this vegetable pasta salad for your next barbecue or potluck.
Vegetable pasta salad is a great summer side dish for your backyard BBQ. It’s easy to make and it can be made the night before, so you’re not stuck in the kitchen cooking all day!
The best part about this recipe is that it can be made with ingredients you usually have on hand. So why not give it a try?
Vegetable Pasta Salad
Ingredients:
- 16 oz Garden Rotini or Tri Color Rotini Pasta
- 8 oz block cheddar cheese
- 6 oz can black olives, drained
- 10 oz cherub or cherry tomatoes, rinsed
For dressing:
- 8 oz Italian dressing and marinade
- 1 tbsp Italian seasoning
Directions:
Fill a large pot with water and bring to a boil.
Add pasta and cook until al dente, about 8-10 minutes.
Drain water from pasta and rinse pasta under cold water.
Add pasta to a large bowl. Add dressing and seasoning. Stir well.
Cut the cheese into ¼ inch chunks.
Add cheese, olives, and tomatoes to the bowl of pasta. Toss.
Refrigerate for at least an hour before serving.
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Vegetable Pasta Salad
Ingredients
- 16 oz Garden Rotini or Tri Color Rotini Pasta
- 8 oz block cheddar cheese
- 6 oz can black olives, drained
- 10 oz cherub or cherry tomatoes, rinsed
- For dressing:
- 8 oz Italian dressing and marinade
- 1 tbsp Italian seasoning
Instructions
Fill a large pot with water and bring to a boil.
Add pasta and cook until al dente, about 8-10 minutes.
Drain water from pasta, and rinse pasta under cold water.
Add pasta to a large bowl, and add dressing and seasoning. Stir well.
Cut the cheese into ¼ inch chunks
Add cheese, olives, and tomatoes to the bowl of pasta. Toss.
Refrigerate for at least an hour before serving.
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