Skip to main content

Mix and Match Pasta Salad

Enjoy a pasta salad in under 30 minutes, made from the ingredients you have on hand! Change the flavors and match your food preferences with different proteins, veggies and dressing.
Mix and Match Pasta Salad
Prep time: 10 minutes
Cook time: 10 minutes
Makes: 6 cups
Nutrition Facts: View label

Ingredients

(See Notes for ingredient ideas)
1 cup pasta, uncooked (about 2 1/2 cups cooked)
1 ½ cups bite-sized protein
1 ½ cups bite-sized vegetables, fresh, canned or frozen 
¼ cup salad dressing

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh produce under cool running water before preparing.
  3. Cook pasta according to package directions.
  4. While pasta is cooking, combine protein, vegetables and salad dressing in a large bowl.
  5. Drain cooked pasta and add to bowl of vegetables. Stir to combine. Cover and chill until ready to serve.
  6. Refrigerate leftovers within 2 hours.

Notes

  • Ingredient Ideas

Pasta - shapes such as macaroni, bow tie or rotini. Save a half cup of the cooking water in case you want to add moisture at the end.

Protein - any mixture of cooked chicken, beef, pork, seafood, tofu, beans, lentils, cheese, or eggs.

Vegetables - any mixture of fresh, canned or frozen. Cook frozen vegetables according to package directions before adding. Partially cook hard vegetables such as carrots, broccoli and cauliflower. You can also add grated vegetables. 

Salad Dressing - use a prepared dressing or try a Food Hero recipe.

  • Try adding fresh herbs such as chopped parsley or cilantro for more flavor and color.
  • Try adding chopped nuts, seeds, olives or dried fruit for flavor and texture. 

Comments

I made this Mix and Match Pasta Salad today and it is such an easy recipe! I love that you can mix and match different ingredients. I used bell peppers, olives, green onions, celery, cheese cubes, and a dill dressing. The best part is I have leftovers for a quick snack or side dish.

This is a simple and easy pasta salad framework to use up surpluses of veggies from gardens! I used vegetables such as zucchini, cucumber, radish, green onion and tomato. I used whole wheat pasta, low-fat Italian dressing from the store and shredded parmesan cheese. 

I think a great combination would be whole wheat pasta, any veggies, Food Hero Honey Mustard, ham cubes, egg and low-fat cheddar cheese cubes! Going to try this combination next. 

This pasta salad recipe would be fun to send to friends and family and have everyone suggest different combinations. 

You might also like...

Recipes A to Z (without photos)

Tuna Veggie Melt
Plate of english muffins topped with a tuna mix and cheese.

Tuna Veggie Melt

A quick and satisfying meal that uses English muffins topped with melted cheddar cheese.
Prepare:
15 minutes
Cook:
5 minutes
Makes:
6 Muffin Halves
Oven French Toast
Whole grain French toast served with strawberry jam.

Oven French Toast

Perfect for a crowd, this baked French toast recipe is a kid-approved breakfast treat!
Prepare:
10 minutes
Cook:
30 minutes
Makes:
12 slices
Pomegranate Smoothie
glasses of Pomegranate Smoothie

Pomegranate Smoothie

This beautiful smoothie combines sparkling pomegranate seeds with other fruits and vegetables for a nutritious drink.
Prepare:
10 minutes
Makes:
3 cups
Peach Cooler
Glass filled a thick peach smoothie.

Peach Cooler

A cool, creamy and refreshing drink. Try it on a hot day or as part of a quick and easy breakfast.
Prepare:
10 minutes
Makes:
2 cups
Simple Sautéed Mushrooms
Photo of Simple Sautéed Mushrooms

Simple Sautéed Mushrooms

These sautéed mushrooms add rich flavor to roasted proteins, grain bowls, baked potatoes and so much more!
Prepare:
7 minutes
Cook:
10 to 15 minutes
Makes:
4 Servings
Roasted Beets
Baking sheet with golden and red beets.

Roasted Beets

A colorful and earthy side dish that only uses 4 ingredients.
Prepare:
5 to 10 minutes
Cook:
45 to 60 minutes
Makes:
4 Servings