Garden Pasta Salad
This vibrant Garden Pasta Salad is an effortless dish, perfect for picnics, potlucks, or a simple side. It combines al dente tri-color pasta with a medley of fresh, crisp vegetables like bell peppers, carrots, and tomatoes, all tossed in a zesty Italian dressing and finished with Parmesan. Chilling allows flavors to harmonize, resulting in a refreshing and satisfying salad.
Equipment
- 1 Large Pot
- 1 Colander
- 1 Large Mixing Bowl
- 1 Chef's knife
- 1 Cutting Board
Ingredients
Main
- 1 16 ounce package uncooked tri-color spiral pasta
- 1/2 cup thinly sliced carrots
- 2 stalks celery chopped
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped yellow bell pepper
- 1 pint grape tomatoes halved
- 1/2 cup chopped green onion
- 1 16-ounce bottle Italian-style salad dressing
- 1/2 cup grated Parmesan
Instructions
- Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
- Mix carrots, celery, peppers, tomatoes, and green onion together in large bowl. Add the cooled pasta and mix together. Pour the dressing over mixture, add the Parmesan and mix well.
- Chill before serving.
Notes
Ensure pasta is cooked truly al dente; it will absorb some dressing and soften slightly as it chills. Rinsing with cold water immediately after cooking is crucial to halt the cooking process and prevent the pasta from sticking together, ensuring a pleasing texture in the salad. For optimal flavor, use high-quality Italian dressing or consider making a simple vinaigrette with olive oil, red wine vinegar, garlic, and herbs. Uniformly chopping your vegetables ensures a consistent texture in every bite and enhances the salad's visual appeal. Allow ample chilling time, at least 1 hour, for the flavors to meld and develop fully. A sprinkle of fresh basil or parsley just before serving can elevate the dish.