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Veggie-Packed Pasta Salad

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A vibrant and hearty pasta salad loaded with fresh vegetables and tossed in a zesty homemade dressing—perfect for potlucks, meal prep, or a healthy lunch.

Ingredients

  • 12 oz short pasta (rotini, penne, or bowtie)
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 red bell pepper, chopped
  • 1 cup carrots, shredded or julienned
  • 1/2 red onion, finely chopped
  • 1 cup broccoli florets (lightly steamed or raw)
  • 1/4 cup sliced black olives (optional)
  • 1/2 cup feta cheese, crumbled (optional)
  • 1/4 cup fresh parsley or basil, chopped

For the dressing:

  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar or lemon juice
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • 1/2 tsp dried oregano
  • Salt and pepper to taste

Instructions

  1. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water.
  2. In a large bowl, combine the cooked pasta with cherry tomatoes, cucumber, bell pepper, carrots, red onion, broccoli, and olives.
  3. In a small bowl or jar, whisk together olive oil, red wine vinegar or lemon juice, Dijon mustard, garlic, oregano, salt, and pepper.
  4. Pour the dressing over the pasta and vegetables. Toss to coat evenly.
  5. Add crumbled feta and chopped herbs, then gently mix.
  6. Chill in the refrigerator for at least 30 minutes before serving for best flavor.

Notes

  • Omit feta or use vegan cheese for a dairy-free version.
  • Add chickpeas, grilled chicken, or tofu to increase protein.
  • Use whole wheat or gluten-free pasta as needed.
  • Switch up the vegetables based on what’s in season or in your fridge.
  • Try a creamy dressing like tahini or ranch for a different twist.
  • Top with seeds or nuts for added texture and nutrients.

Nutrition

Find it online: https://thefamilycooking.com/veggie-packed-pasta-salad/