By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 6
119 cal · 75 min
Pasta Vegetable Salad
Recipe GLPR032b47f784b96d
A refreshing, colorful salad combining cooked pasta with fresh diced vegetables and Italian dressing. This chilled dish is perfect for lunches, picnics, or as a light side. The vegetables and pasta absorb the flavors as it sits, making it even better the next day.
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Ingredients
2 cups cooked pasta
1 cup cucumber, diced
1 large tomato, chopped
1/2 medium green bell pepper, diced
1/4 medium onion, diced
1/2 cup thawed frozen peas
1/4 cup Italian salad dressing
Directions
Wash your hands thoroughly with soap and warm water before preparing the salad.
In a medium bowl, combine the cooked pasta, diced cucumber, chopped tomato, diced green bell pepper, diced onion, and thawed peas.
Pour the Italian salad dressing over the pasta and vegetable mixture and toss gently until all ingredients are evenly coated.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, give the salad a gentle stir to redistribute the dressing and ensure even seasoning.
Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
Comments
Every ingredient is a staple at every major Charlotte chain year-round, with no special trips needed; pasta, fresh vegetables, and bottled Italian dressing run under two dollars per serving even at Publix. The stated 75 minutes is honest for dried pasta plus cooling time, though active prep is closer to 15 minutes. This is a solid potluck and make-ahead dish that improves after a day in the fridge, but it's forgettable as a weeknight centerpiece and doesn't feed a family as a main without protein.
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