Garden Pasta Salad
This easy Garden Pasta Salad combines tri-color spiral pasta with a vibrant medley of fresh vegetables like carrots, celery, bell peppers, tomatoes, and green onion. Tossed with Italian-style salad dressing and Parmesan cheese, it's a refreshing, flavorful dish perfect for gatherings or as a light meal, benefiting from a good chill before serving.
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 al dente; overcooked pasta becomes mushy in salads. Rinsing under cold water is crucial to stop the cooking process and prevent the pasta from sticking together, resulting in a firm, desirable texture. For best flavor, ensure all vegetables are chopped to a consistent, bite-sized dimension. Consider adding fresh herbs like parsley or dill for a brighter, more aromatic profile. For an elevated dressing, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, and dried oregano instead of a store-bought version. The chilling step is essential for the flavors to meld and for the salad to be refreshing.