Easy Vegetable Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh vegetable pasta salad with broccoli, zucchini, cherry tomatoes, bell peppers, and Italian dressing. Light and easy to prepare, it's a perfect summer side for barbecues.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 16 ounces rotini pasta (or other small cut pasta)
- 1 tablespoon olive oil
- 2 garlic cloves
- 3 cups broccoli florets (chopped)
- 1 zucchini
- 1 cup grape tomatoes (sliced in half)
- 2 bell peppers (any color) (cored and cut into bite sized pieces)
- Salt and pepper (to taste)
- 1/2 medium-sized red onion (peeled and thinly sliced)
- 1/2 cup halved kalamata olives
- 3/4 cup Italian dressing (any brand or flavor)
- Parmesan cheese (optional, if desired)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 529mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 239mg
- Calcium
- 41mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 529MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.