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Tomato Pasta Salad

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

  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.

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

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! 

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