Sometimes I just crave a good cold pasta. This one is REALLY quick to make and only requires cooking pasta and chopping vegetables! The more colorful the better!
This pasta is a perfect recipe for a quick dinner with friends, an awesome BBQ side dish to take along with you this summer or super easy and a huge hit at potlucks! Vegan or non-vegan; everyone will love it.
To be honest, you can use any ingredients you have in you fridge! But here is my guide:
Tri-color rotini pasta – 1 box
1 large white onion, chopped
Cauliflower (I used purple!), chopped
Black or green stuffed olives (I used jalapeño and garlic stuffed olives!) – 10-20 sliced
Red pepper/yellow pepper, diced
1 cucumber, diced
1 large bunch of kale chopped into strips!
Asparagus, 5-6 large stocks, diced
For spice- 1-2 de-seeded and chopped jalapeños
4-5 tbsp Italian dressing
For a low-fat option:
2 tbsp fat free balsamic dressing
2 tbsp red wine vinegar
3-4 pinches of dill (optional)
Italian seasoning (I use Trader Joe’s 21 Salute seasoning)
Salt and pepper to taste
Instructions: < he next steps are SUPER simple: 1. Cook pasta according to box 2. Once it’s cooked (al dente) rinse it under super cold water until it’s all cooled off. Make sure to move it around! 3. Transfer to a large bowl 4. Toss in chopped veggies, dressing, and seasoning to taste! Make sure you try it before serving and make sure you get it all coated with dressing! (Use more if needed). 5. Allow salad to refrigerate for about 15-20 minutes. b> Enjoy!<