Name: Easy Pasta Salad with Fresh Veggies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: American
Ingredients: 12 oz tri-color rotini pasta; 1 pint grape tomatoes, halved; 1 1/2 cups diced English cucumber; 1 1/2 cups tiny chopped broccoli florets; 1 cup chopped yellow bell pepper; 1 cup olives, sliced; 3/4 cup thinly sliced baby carrots; 1/3 cup chopped red onion; 1/2 cup finely shredded parmesan cheese; 1 1/3 cups bottled Italian salad dressing (Kraft preferred)

Jump to Recipe· 4.5 from 30 reviews

I’m excited to share with you this Easy Pasta Salad with Fresh Veggies Recipe that’s become an absolute staple in my kitchen. It’s one of those dishes that you can whip up in no time, yet it feels so fresh and vibrant every single time. Whether you’re planning a picnic, a quick weeknight dinner, or a crowd-pleasing side for your weekend barbecue, this pasta salad hits just the right spot.

What I love most about this Easy Pasta Salad with Fresh Veggies Recipe is how versatile and forgiving it is. The tri-color rotini pasta paired with crisp cucumbers, sweet bell peppers, and juicy tomatoes makes every bite a colorful crunch-fest. Plus, the bottled Italian dressing keeps things simple without skimping on flavor—perfect for when you want a refreshing dish with minimal fuss.

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Why This Recipe Works

Fresh, crisp veggies: They add texture and bright flavors that keep every bite lively.
Tri-color rotini pasta: Its spiral shape holds onto the dressing perfectly.
Easy, no-fuss prep: Minimal cooking and store-bought dressing mean less time in the kitchen.
Make-ahead friendly: This salad tastes even better after chilling, perfect for meal prep or entertaining.

A clear glass bowl filled with colorful pasta salad sits on a white marbled surface. The salad has four main layers: the base is tri-color spiral pasta in white, orange, and green. The second layer is sliced black olives, bright red cherry tomatoes halved, and small broccoli florets scattered evenly. The next layer includes thin carrot rounds, diced yellow bell peppers, and small pieces of cucumber adding fresh green tones. Finally, small bits of red onion and light sprinkles of shredded cheese cover the salad, with two wooden spoons resting in the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

The ingredients in this Easy Pasta Salad with Fresh Veggies Recipe all bring something unique to the table—from crunch and color to tangy and savory notes. When you shop, look for the freshest veggies so the salad stays crisp and bright, and grab a quality Italian dressing that you love since it’s such a star here.

Tri-color rotini pasta: The twists are perfect for trapping dressing and bits of veggies.
Grape tomatoes: Sweet, juicy, and bite-sized—no chopping stress here.
English cucumber: Crunchy with fewer seeds, making it ideal for salads.
Broccoli florets: Tiny bites add a lovely green pop and nutrition.
Yellow bell pepper: Sweet and colorful, brightening up the mix.
Olives: Sliced for a salty, briny contrast that lifts the dish.
Baby carrots: Thin slices add subtle sweetness and crunch.
Red onion: Gives the salad just the right zing without overpowering.
Parmesan cheese: Adds a savory, nutty depth.
Bottled Italian salad dressing: Convenient and flavorful, tying everything together.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite things about this Easy Pasta Salad with Fresh Veggies Recipe is how you can truly make it your own. I often switch up the veggies or cheese depending on what’s in season or what’s already in my fridge. Don’t be afraid to experiment—it’s a forgiving recipe that welcomes creativity.

Variation: I love adding a cup of cubed mozzarella cheese sometimes—it makes the salad a bit creamier and heartier.
Spicy kick: Toss in some sliced jalapeños or a sprinkle of red pepper flakes if you like a little heat.
Greens boost: Mix in some baby spinach or arugula for extra freshness and nutrients.
Protein add-on: Grilled chicken, chickpeas, or even tuna can easily turn this into a complete meal.

Step-by-Step: How I Make Easy Pasta Salad with Fresh Veggies Recipe

Step 1: Cook the Pasta to Perfect Al Dente

Start by boiling the tri-color rotini pasta according to the package directions — aim for al dente to keep some good bite. One important tip? Don’t add salt to the pasta water here because the Italian dressing is already salty enough. Once cooked, drain and rinse under cold water to stop the cooking and cool the pasta down for the salad.

Step 2: Chop and Prep Your Fresh Veggies

While the pasta cooks, halve the grape tomatoes, dice the cucumber, chop the bell pepper, slice the olives and carrots, and finely chop the red onion. Tiny broccoli florets work best here—think bite-sized little trees! Preparing things uniformly helps your salad look as beautiful as it tastes.

Step 3: Combine and Toss Everything

Place the cooled pasta in a large bowl, then add all your prepped veggies and parmesan cheese. Pour over the bottled Italian dressing and toss everything gently but thoroughly until every twist of pasta and veggie piece is evenly coated.

Step 4: Chill Time for Flavor Fusion

Cover the salad and pop it into the fridge for at least 30 minutes, though honestly, I prefer letting it sit up to a day when time allows. Chilling helps the flavors meander and mingle together, leaving you with a more harmonious taste. If it looks a tad dry before serving, add a splash more dressing and toss again.

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Pro Tips for Making Easy Pasta Salad with Fresh Veggies Recipe

Cool the pasta completely: Rinsing the pasta under cold water stops the cooking and keeps the salad from getting mushy.
Chop veggies uniformly: This helps every bite have balanced flavors and looks inviting.
Use a quality bottled dressing: It’s the shortcut that really packs the flavor without extra effort.
Add cheese last: Sprinkle parmesan right before tossing so it blends nicely but doesn’t clump.

How to Serve Easy Pasta Salad with Fresh Veggies Recipe

A clear glass bowl filled with a colorful pasta salad, showing several layers of rotini pasta in white, green, and orange shades mixed with halved cherry tomatoes in bright red, sliced black olives, small broccoli florets, round orange carrot slices, diced yellow bell peppers, chopped red onions, and small cucumber pieces. The salad is topped with a light sprinkling of grated cheese. A wooden spoon is placed inside the bowl, stirring the ingredients. The bowl rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top my pasta salad with a sprinkle of freshly grated parmesan or a handful of chopped fresh basil when serving. It adds a pop of color and that extra layer of fresh, herby flavor I adore. Sometimes, a few cracked black peppercorns or a drizzle of good olive oil satin off the salad beautifully.

Side Dishes

This pasta salad pairs wonderfully with grilled chicken or fish for a light meal. I’ve also served it alongside BBQ ribs or as a zesty side at potlucks. If you want to keep things vegetarian, pairing it with crusty bread and hummus makes for an easy and satisfying spread.

Creative Ways to Present

For special occasions, try layering the salad in mason jars for a charming individual serving presentation. Or, serve it over a bed of leafy greens in a large bowl garnished with edible flowers to impress your guests. These small touches always make the dish feel a bit more festive.

Make Ahead and Storage

Storing Leftovers

I store leftover pasta salad in an airtight container in the fridge, and it usually keeps well for up to 3 days. Just give it a good toss before serving again and add a splash of dressing if it feels a little dry from sitting.

Freezing

Freezing this pasta salad isn’t my personal favorite because the fresh veggies tend to get watery when thawed, but if you’re in a pinch, you can freeze just the cooked pasta separately. Then, mix everything fresh when you’re ready to serve.

Reheating

This salad is best served cold or at room temperature, so no reheating needed. If your fridge makes it too chilly, just let it sit out for 10-15 minutes before digging in for the best flavor.

FAQs

Can I use a different type of pasta for the easy pasta salad with fresh veggies recipe?

Absolutely! While tri-color rotini works great because it holds dressing well, you can substitute with penne, farfalle (bowtie), or fusilli. Just make sure to cook it al dente so it doesn’t get mushy in the salad.
How long can I make this pasta salad ahead of time?

This salad can be made up to a day in advance and chilled in the fridge. Just give it a good stir before serving and add a bit more dressing if needed to freshen it up.
Can I make this salad vegan?

Yes! Simply omit the parmesan cheese and check your bottled Italian dressing to ensure it’s vegan-friendly—or make your own dressing with olive oil, vinegar, and herbs.
What’s the best way to store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Keep the salad chilled to retain crunch and freshness, and toss again with a little dressing before serving.

Final Thoughts

This Easy Pasta Salad with Fresh Veggies Recipe always reminds me of warm summer days spent with friends and family. It’s like a little celebration of fresh, simple ingredients coming together effortlessly. I really hope you enjoy making and eating this as much as I do—it’s one of those crowd-pleasers that never disappoints, and it’s so easy to customize to your tastes. Give it a try, and let this salad become a new favorite in your recipe rotation!