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A white bowl brimming with vibrant vegetable pasta salad features tri-color rotini, garnished with cherry tomatoes, olives, and herbs. It rests on a black surface beside a wooden spoon, ready to entice your taste buds.
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5 from 17 votes

Pasta Vegetable Salad

Pasta Vegetable Salad is a quick, easy and economical pasta salad recipe. It's perfect as a side with those grilld meats as well as a tasty potluck recipe!
Course any meal, Side Dish
Cuisine American
Keyword pasta, salad, vegetables
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 212kcal
Author Paula

Ingredients

  • 6 ounce tricolor pasta uncooked (It doesn't HAVE to be tricolor, use what you have!)
  • 2 cups carrots cut into strips
  • 1 3.8 oz can sliced black olives
  • 1/3 cup sliced green onions
  • 2 cup zucchini cut into slices
  • 2 cup grape tomatoes halved
  • 1 0.6 oz envelope Italian-style salad dressing mix
  • 2 Tablespoons fresh oregano

Instructions

  • Prepare pasta according to package directions. Drain. Rinse with cold water. Drain.
  • Combine pasta, olives, onions, zucchini and tomatoes.
  • Prepare dressing mix according to package directions. Stir in oregano. Pour over pasta mixture, stir. Cover and chill 4 to 6 hours before serving.

Notes

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Nutrition

Calories: 212kcal | Carbohydrates: 43g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 72mg | Potassium: 661mg | Fiber: 5g | Sugar: 8g | Vitamin A: 11520IU | Vitamin C: 27mg | Calcium: 53mg | Iron: 1mg
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