Description
This delicious pasta salad is filled with fresh veggies and covered in zesty Italian dressing. It’s always a hit at summer barbecues and picnics!
Ingredients
Scale
- 1 pound bow tie (farfalle) pasta
- 10 ounces cherry tomatoes (sliced)
- 1 medium zucchini (diced)
- 1 large cucumber (diced)
- 1 green bell pepper (diced)
- 1 red bell pepper (diced)
- 1 small red onion (diced)
- 2 small cans sliced black olives
- 1 bottle (16 ounces) Zesty Italian salad dressing
- 1/4 cup grated Parmesan cheese
- 1 teaspoon paprika
- 1/2 teaspoon celery seed
- 1/4 teaspoon garlic powder
Instructions
- Boil: Boil pasta in a large pot of water until al dente. Drain water then rinse pasta in cold water. Drain well.
- Combine: Place cooked, cooled pasta in a large bowl. Add all the diced veggies to pasta. Toss to combine.
- Dress: In a medium bowl, whisk together all of the dressing ingredients. Pour dressing over pasta and veggies. Gently toss to combine everything. Cover with lid and refrigerate at least 4 hours or overnight. Serve and enjoy!
Notes
Cover with lid and refrigerate at least 4 hours or overnight before serving to allow flavors to meld.
- Prep Time: 4 hours 25 minutes
- Cook Time: 12 minutes
- Category: Salads
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 415 kcal
- Sugar: 7 g
- Sodium: 820 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 20 mg
Keywords: california pasta salad, summer pasta salad, vegetable pasta salad, Italian dressing