ZESTY VEGGIE PASTA SALAD
This vibrant Zesty Veggie Pasta Salad is bursting with flavor & perfect for picnics, potlucks, or a light summer meal. Packed with crisp veggies like broccoli, juicy tomatoes, and crunchy bell peppers, this crowd-pleasing salad is a refreshing addition to any summer gathering. Easy, colorful, and loved by all!
PERFECTLY VERSATILE
This recipe is super versatile! Feel free to adjust the veggies to your liking. Think of the amounts listed as suggestions, not strict rules. Love corn? Throw it in! Hate bell peppers? Leave them out! Add your favorite veggie and make it your own!
A LITTTLE CHOPPING GOES A LONG WAY
Sure, there’s some chopping involved, but each crisp, colorful bite is worth it! Fresh veggies make all the difference in this flavorful summer salad. Once everything’s prepped, simply toss it all together in a large bowl – you’ll be surprised by how much this veggie-packed creation fills it up!
SIMPLE STEPS TO MAKE THIS ZESTY VEGGIE PASTA SALAD
Prepare Pasta According to Package MINUS 2 Minutes
Diced Veggies That Can Go Into Salad Immediately
Diced Veggies To Be Added to Pasta Right Before Serving
Zesty Veggie Pasta Salad Ingredients
STEP 1 – COOK PASTA & ADD INITIAL DRESSING:
Cook tri-color rotini according to package directions, but reduce cook time by 2 minutes to keep pasta firm.
Rinse with cold water to stop the cooking process and cool completely.
Toss with about half the bottle of zesty Italian dressing.
STEP 2 – ADD CRISP VEGGIES THAT HOLD UP:
Dice sweet onion, bell pepper (any color), and shred purple cabbage if not pre-shredded.
Stir in diced onion, diced bell pepper, shredded purple cabbage, shredded carrots, and drained black olives.
Mix well to coat with dressing.
STEP 3 – PREP DELICATE VEGGIES TO ADD LATER:
Blanch broccoli florets for 1 minute in boiling water, then cool under cold water.
Dice cucumber, halve cherry tomatoes, and shred fresh spinach.
If making ahead, set these veggies aside to add just before serving.
STEP 4 – SEASON TO TASTE & ADD EXTRA DRESSING:
Sprinkle in salt and pepper—more than you might expect to bring out flavor.
Add more Italian dressing as needed and toss to combine.
STEP 5 – OPTIONAL: ADD PLANT-BASED PROTEIN:
Mix in cooked vegan chicken tenders/nuggets OR a drained can of chickpeas for a heartier dish.
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Zesty Veggie Pasta Salad
Ingredients
- 1 Package Tri-Color Rotini Noodles, 16 oz
- 1 Bottle Zesty Italian Dressing, 16 oz
- 1 Can Sliced Black Olives
- 1/2 Bag Shredded Carrots, 10 oz bag
- 1 Small Sweet Onion
- 1/2 Bell Pepper (Choice of Red, Yellow, OR Orange) (orange, red or yellow)
- 1/4 Head Purple Cabbage
- 1 Cup Fresh Broccoli Florets
- 1/2 Cucumber
- Handful Cherry Tomatoes
- Handful Fresh Spinach
- Salt & Pepper (to taste)
OPTIONAL: Make it a Meal
- Vegan Chicken Tenders or Nuggets (Nuggets, Patties, or Strips) OR
- Garbanzo Beans (Chickpeas) (15 oz)
Instructions
- Prepare pasta according to package instructions. Undercook the pasta by 2 minutes compared to the package instructions. This ensures it remains al dente (firm to the bite) even after absorbing the Italian dressing.1 Package Tri-Color Rotini Noodles, 16 oz
- Rinse pasta under cold water to cool all the way.
- Dress liberally with Italian Dressing (don't use whole bottle yet).1 Bottle Zesty Italian Dressing, 16 oz
- Drain olives and add to pasta.1 Can Sliced Black Olives
- Add shredded carrots1/2 Bag Shredded Carrots, 10 oz bag
- Dice onion & bell pepper.1 Small Sweet Onion, 1/2 Bell Pepper (Choice of Red, Yellow, OR Orange)
- Cut cabbage into shreds. Add all to pasta and mix well.1/4 Head Purple Cabbage
Continue with the following ingredients. IF SERVING LATER - reserve the following ingredients on the side & add right before serving
- Cut broccoli into small pieces. Bring a small pot of water to boil, add broccoli and blanch for 1 minute. Remove broccoli and run under cold water to stop cooking process.1 Cup Fresh Broccoli Florets
- Peel & dice cucumber. Halve tomatoes and shred spinach.1/2 Cucumber, Handful Cherry Tomatoes, Handful Fresh Spinach
- Add salt & pepper to taste (will likely need more than you think).Salt & Pepper
- Add remaining Italian Dressing TO TASTE and mix well.
OPTIONAL: Make it a Meal
- Prepare v-chicken of choice according to package instructions and add to pasta for a deliciously filling meal OR drain and rinse a can of chickpeas for a quick protein addition.Vegan Chicken Tenders or Nuggets, Garbanzo Beans (Chickpeas) (15 oz)
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FAQ'S FOR THIS ZESTY VEGGIE PASTA SALAD RECIPE
1. Can I make this pasta salad ahead of time?
Yes! This pasta salad is great for meal prep, potlucks, or picnics. For best texture, wait to add the delicate veggies—like cucumber, tomatoes, spinach, and broccoli—until just before serving.
2. What kind of pasta works best?
Tri-color rotini adds great texture and visual appeal, but any short pasta like penne, fusilli, or bow ties works well. For a gluten-free option, use a gluten-free pasta that holds up after chilling.
3. How can I make this a full meal?
Just add protein! Try cooked vegan chicken tenders, nuggets, or a drained can of chickpeas. Both options make this salad more filling and perfect as a main dish.
4. Can I use a homemade dressing instead of bottled?
Absolutely! If you prefer a homemade version, mix olive oil, red wine vinegar, Italian herbs, garlic powder, a pinch of sugar, and salt. Adjust to taste for a fresh, zesty alternative.
