Tomato Pasta Salad

Name: Tomato Pasta Salad
Prep time: 15 minutes
Yield: 6 cups

Great make ahead-meal with fresh veggies, Italian herbs and a tangy dressing.

Bowls of colorful spiral pasta with olives and broccoli.

Prep time: 15 minutes
Makes: 6 cups
Nutrition Facts: View label

Ingredients

4 cups cooked rotini pasta

2 cups chopped tomatoes

1 cup chopped broccoli

¼ cup sliced black olives

2 teaspoons dry Italian herbs

2 Tablespoons grated Parmesan cheese

8 ounces low-fat Italian salad dressing (about 1 cup)

Directions

Wash hands with soap and water.
Combine the cooked pasta, tomatoes, broccoli and black olives together in a bowl.
Add the herbs, cheese and salad dressing. Stir together and refrigerate until ready to serve.
Refrigerate leftovers within 2 hours.

Photo and recipe adapted from Nutrition Matters.

Notes

Try adding other vegetables such as corn, cucumber and avocado.
Try whole-wheat pasta.
Low-fat vinaigrette salad dressing also works in this recipe.

Comments

Submitted by tierrabonita on Sat, 11/09/2019 - 08:13

I seem to always have some kind of noodle at home and some Italian dressing somewhere in my fridge....thus this recipe is a super accessible one for me! For the rest of the ingredients, I add what I have on hand. This is one of my go-to packed lunches I make for myself -- for a couple of days at a time.

Submitted by JWRD on Tue, 05/31/2016 - 12:52

We substituted 2 cups of asparagus instead of the broccoli, and high school students loved it!