Make this Summer Veggie Pasta Salad for a quick and simple dinner or bring as a side to your next barbecue.
Guess what?!?!? I had my baby! Which is why I’ve been MIA. We are completely smitten with our little girl. Even our two year old daughter has taken to her much better than I expected and is already such a good big sister.
I forgot how tired you get taking care of a newborn but luckily my mom has been in town the last week and will be here for two more. She has been an enormous help cooking us dinner, cleaning out bathtub so it looks brand new, waking up with me in the night to burp and change baby so I can go back to bed, and playing with Carly. I don’t think we could survive without her!
Stay tuned for my post with all the crazy details of the birth and newborn photos!
I grew up eating this pasta salad quite frequently, especially in the summer when you don’t want to heat up the house and are looking for something light an filling. I love all the various flavors, textures, and vibrant colors of the vegetables. Food is so enjoyable when it’s both tasty and gorgeous, don’t you think?
For the dressing I like to use Ken’s Steak House brand Lite Northern Italian with Basil and Romano salad dressing. It has the perfect blend of spices and it’s lower in fat/calories. Oh, and it’s a lot easier to use than making your own dressing for the salad. But you can really use whatever Italian dressing you have on hand.
This Summer Veggie Pasta Salad can be made right before serving or in advance. Make it for a side at your next barbecue or as your main dish for meatless Monday! Then enjoy the leftovers the next day for an easy delicious lunch!
Summer Veggie Pasta Salad
Summer Veggie Pasta Salad
Ingredients
- 1 16 ounce box Rotini pasta
- 1 orange bell pepper, cut into 1 inch pieces
- 1 yellow bell pepper, cut into 1 inch pieces
- 1 medium cucumber, cut into 1 inch pieces
- 1 cup grape tomatoes, halved
- 2 2.25 ounce cans sliced olives
- 3/4 cup Parmesan cheese, grated
- 3/4 cup Ken's Lite Northern Italian salad dressing, or your favorite Italian dressing
- Fresh ground salt and pepper, to taste
Instructions
- Cook pasta as directed on package. When done, drain and place in ice water until cold. Drain again.
- Add the remaining ingredients, toss, and serve. Store in fridge.
This looks amazing! I plan to make it soon, but I’ll also add a small amount of finely diced purple onion, and some fresh dill….Yum!!
Thanks Angelina! Those sound like yummy substitutions!
Congratulations on your little one!!! How exciting! This pasta reminds me of a similar one I ate growing up, I love pasta salads! It is so nice your mom is there to help you. My mom use to come and help me out when I had a new little one and I don’t know how I could have managed without her!
Thank you Malinda! Yes, it was so nice having my mom in town to help. It’s been a week since she left and I have been a bit overwhelmed with taking care of two kids now. Luckily my two year old has adjusted pretty well… but she is still definitely a two year old. :/ haha!
So happy for you Melanie. Can’t wait to hear the story!
Thank you Julie!!
Congratulations on your new addition! What a blessing to have your mother with you during this precious time.
You must be super mommy to be able to post with a newborn!
Haha! Thanks Patty but the super mommy is my mom. I had already made and taken photos of this recipe so I just had to sit down at the computer to finish it up… but as you can tell from my lack of new posts getting to the computer with my mom gone has been a bit more of a challenge. Hopefully I’ll get this whole taking care of two kids down so I can somewhat keep up with the blog.
This looks awesome and I love how low cal each serving is 🙂
Oh my yum! I want to eat this!!
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