To bring this tangy, vegetable-packed pasta salad together in a snap, we used jarred roasted red peppers and store-bought Italian dressing. The dish takes mere minutes to make, but the longer it sits in the refrigerator, the better it tastes!
| Level: | Easy |
| Total: | 2 hr 20 min |
| Active: | 20 min |
| Yield: | 8 to 10 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 1 pound cavatappi or other short curly pasta shape
- 2 medium cucumbers, sliced thin and quartered (about 4 cups)
- 4 cups broccoli florets (from 1 large head)
- 6 ounces cherry tomatoes, quartered (about 2 cups)
- One 16-ounce jar sliced roasted red peppers, drained
- 1/2 cup grated Parmesan
- 1 1/2 cups Italian dressing
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente.
- Add the cucumbers, broccoli, tomatoes, red peppers, Parmesan, pasta, 1/2 teaspoon salt and a few grinds of black pepper to a large bowl. Pour the Italian dressing over the top and toss until well combined. Cover and refrigerate until the pasta is cold, about 2 hours and up to overnight.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 335 |
| Total Fat | 13 g |
| Saturated Fat | 3 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 11 g |
| Cholesterol | 29 mg |
| Sodium | 556 mg |
Reviews
This pasta salad is easy and delicious. I cook the broccoli florets with the pasta the last 2 minutes to make them a little soft.