Serves 12
153 cal · 30 min
Garden Vegetable Pasta Salad
Recipe GLPR1814e0c6ccf956
A light and colorful pasta salad loaded with fresh vegetables and creamy mayonnaise dressing. This chilled dish is perfect for picnics, potlucks, and summer gatherings. The combination of bell pepper, broccoli, carrots, and celery creates a refreshing crunch with every bite.
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Ingredients
3 cups uncooked pasta
1/2 cup chopped celery
1 medium bell pepper, chopped
1/2 cup diced carrots
1/2 cup chopped broccoli
1/3 cup mayonnaise
1 1/2 tablespoons garlic powder
1/4 teaspoon black pepper
Directions
Wash your hands thoroughly with soap and clean water before beginning food preparation.
Bring a large pot of salted water to a boil. Add the uncooked pasta and cook according to the package directions until al dente, usually 8-12 minutes depending on the pasta shape.
Drain the cooked pasta in a colander and transfer to a large mixing bowl or pan. Set aside to cool slightly.
Add the chopped celery, bell pepper, diced carrots, and chopped broccoli to the pasta.
In a small bowl, combine the mayonnaise, garlic powder, and black pepper. Pour this dressing over the pasta and vegetables.
Gently toss all ingredients together until the pasta and vegetables are evenly coated with the dressing.
Cover and refrigerate for at least 2 hours or until chilled before serving. The flavors will meld together as it chills.
