Great make ahead-meal with fresh veggies, Italian herbs and a tangy dressing.
Tomato Pasta Salad
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.
- Rinse fresh vegetables under running water before preparing.
- 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.
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Comments
This Tomato Pasta Salad recipe makes a perfect quick and easy side dish! I have only gotten positive reviews on the flavor and the leftovers keep well in the fridge if you are making it the day before the event.
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.
We substituted 2 cups of asparagus instead of the broccoli, and high school students loved it!