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A colorful bowl of Veggie-Forward Italian pasta salad with broccoli, carrots, and peppers

Italian Pasta Salad

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 5
Course: Salad, Side Dish
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1 box 16 oz Rotini Pasta
  • 2 ½ cups assorted cut-up vegetables broccoli, carrots, tomatoes, bell peppers, cauliflower, onions, and mushrooms
  • 1 bottle 12 oz Zesty Italian Dressing
  • 1 container 8 oz Mozzarella Pearls (drained)
  • 1 cup Sliced Black Olives drained
  • Salt and black pepper to taste

Method
 

  1. Cook the rotini in a large pot of salted water according to the package directions for "al dente." It should be firm to the bite.
  2. Drain the pasta and immediately rinse it under cold water. This stops the cooking and prevents the starch from making the salad gummy.
  3. In a large mixing bowl, combine the cooled pasta, your 2 ½ cups of assorted vegetables, mozzarella pearls, and black olives.
  4. Pour about ¾ of the bottle of Italian dressing over the mixture. Toss thoroughly until the spirals of the pasta are filled with dressing.
  5. Let the salad sit in the fridge for at least 20 minutes to allow the flavors to meld. Right before serving, add the remaining dressing and a final crack of black pepper.