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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)


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

    Photo and recipe adapted from Nutrition Matters.


  • 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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6 cups
Prep time:
15 minutes
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