Rotini Veggie Pasta Salad

Rotini Veggie Pasta Salad

In the summer, I made Festive Summer Pasta Salad, that you can read all about in the archives so see link below. We love this super easy and delicious veggie pasta dish. In this version, I call it Rotini Veggie Pasta Salad, since I used shallots instead of red onion, added parsley and more veggies - radishes, and carrots. I also used luscious grape tomatoes instead of chopping up a large tomato. This is a wonderful pasta salad with lots of veggies you can make your loved ones for any occasion. This recipe is so quick to pull together, you can make it any day of the week no matter how busy you are. With all the heavy holiday eating we did, this is a perfect meal that is light and good for you too.

Directions:
In a large pot boil water, add kosher salt and whatever Tri-Color Rotini Pasta you like (I used Ronzoni Garden Delight Enriched Tomato, Carrot, Spinach Rotini Pasta).

Cook until 1 minute shy of al dente (check your package for cooking time directions).

Drain and soak in an ice water bath to stop the cooking process.

Rinse your veggies in cold water and dry with a paper towel.

Shred 2-3 carrots.

Thinly slice 2 shallots.

Thinly slice 6-7 radishes.

Thinly slice 1 red pepper.

Thinly slice 1 yellow pepper.

Thinly slice 1 orange pepper.

Take 1 bunch of broccoli florets and slice each in half.

Rotini Veggie Pasta Salad - yum!

Stir veggies together and season them with kosher salt, black pepper, and 1 heaping tablespoon of Italian seasoning (I used Badia).

In a large pan, add 2 tablespoons of olive oil and when hot, add veggies and sauté for 2-3 minutes.

Put veggies aside until they cool.

In a large bowl, add the rotini, as many grape tomatoes you like, the sautéed veggies, toss and blend together well.

Measure 1/2 cup of Light Italian Dressing (I used Wish Bone) and add to veggies and pasta. Stir until combined. You can add a little more dressing if needed. Start with this amount and taste it first. This was the perfect amount for me. Adding too much dressing will overpower and turn the dish into a soggy mess.

Chop two tablespoons of parsley and sprinkle over the top and fold.

Cover bowl with plastic wrap or aluminum foil, and chill for 2-3 hours before you serve. Enjoy!

Go to the archives to read a similar version, Festive Summer Pasta Salad: http://twofrys.blogspot.com/2011/06/festive-summer-pasta-salad.html.

-Sophia/Two Frys