A cold pasta salad dish full of fresh veggies and topped with Italian dressing.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Pasta, Salad
Keyword: cold salad, fresh vegetables, pasta salad, side dish, summertime pasta salad
Servings: 2
Calories:
Author: NicholeL
Ingredients
2cupspastacooked and drained
1cupasparaguschopped into 2-inch pieces
1cupbroccoli florets
1cupmini bell pepperschopped
½cupred onionthinly sliced
½cupcherry tomatoeshalved
¼cupItalian dressing
2tablespoonfresh parsleychopped
2tablespoonfresh basilchopped
salt and pepperto taste
Instructions
1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions for al dente. Drain, reserving 1 cup of the cooking liquid. Rinse pasta and set aside.
2. Return the reserved cooking liquid back to the pot over medium heat until simmering. Add the asparagus and broccoli and cook for 2-3 minutes or until just tender crisp.
3. Meanwhile, add cold water and ice to a medium bowl. Transfer the broccoli and asparagus to the bowl to stop from cooking.
4. In a large bowl, add the cooked pasta, asparagus, broccoli and other raw veggies. Toss to combine.
5. Pour dressing on top. Sprinkle with fresh herbs and toss to combine. Season to taste with salt and pepper.
Notes
This recipe will keep in the the fridge for up to 5 days.