Description
A vibrant and flavorful Pasta Salad featuring fresh vegetables, creamy dressing, and tender pasta – perfect for picnics and gatherings.
Ingredients
Scale
- 8 ounces rotini or penne pasta, cooked al dente
- 1 cup ranch or Italian dressing, creamy
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 red onion, thinly sliced
- 1 can sweet corn, drained
- 1 can black olives, sliced
- 1 cup shredded cheddar cheese
- 1 cup frozen peas, thawed
- 4 hard-boiled eggs, sliced
- 2 cups baby spinach or mixed greens
- Salt and pepper to taste
Instructions
- Cook the pasta until al dente. Drain and rinse under cold water to stop the cooking. Let cool.
- In a large bowl, add half the pasta. Drizzle with the dressing and toss gently until coated.
- Layer peas, corn, cherry tomatoes, diced cucumber, red pepper, and red onion on top of the pasta. Season each layer with salt and pepper.
- Add sliced olives and cheddar cheese, stirring gently.
- Gently mix in baby spinach or mixed greens and arrange egg slices on top.
- Drizzle with remaining dressing, cover, and chill for at least one hour.
- Serve chilled and enjoy!
Notes
This salad is better when allowed to chill, as it enhances the flavors. Ensure to chop vegetables uniformly for balanced bites.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 90mg