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.
You might also like...
Cabbage Stir-Fry
Cabbage Stir-Fry
Quick and easy lunch or dinner option packed with veggies and ready in 30 minutes!
Prepare:
15 minutes
Cook:
15 minutes
Makes:
5 Cups
Radish and Cucumber Salad
Radish and Cucumber Salad
Crisp cucumbers, radishes, creamy yogurt and flavorful garlic make this the perfect summer salad.
Prepare:
10 minutes
Makes:
5 cups
Corn Critter Salad
Corn Critter Salad
Quick and colorful salad with canned beans, fresh cilantro and a light vinaigrette. Ready in about 10 minutes!
Prepare:
10 minutes
Makes:
2 cups
Prepare:
5 minutes
Makes:
12 Tablespoons
Mexican Adobo Sauce
Mexican Adobo Sauce
Mexican adobo sauce is an all-purpose marinade made of dried hot peppers, spices and vinegar. This sauce gives big flavor to a wide variety of dishes. Thanks to the OSU Latin Heritage Work Group for this tasty recipe.
Prepare:
15 minutes
Cook:
25 minutes
Makes:
2 ½ cups
Prepare:
15 minutes
Cook:
5 minutes
Makes:
6 6-inch pancakes
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!