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.
