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Crunchy Italian Pasta Salad
Colorful pasta salad full of vegetables.
Ingredients
- 8 oz. corkscrew pasta
- 1 cup frozen shelled edamame
- 1 cup broccoli florets
- 1 small zucchini, sliced in thin quarter rounds
- 1/2 red bell pepper, diced
- 1/2 cup shredded carrot
- 1/4 red onion, cut in thin, quarter-round slices
- 1/2 cup prepared Italian salad dressing
- 1 cup grape tomatoes or halved cherry tomatoes
Methods/steps
Cook pasta according to package directions. About 3 to 5 minutes before the pasta is done, add the edamame. Add the broccoli florets, then immediately drain the pot and rinse the pasta with the edamame and broccoli. Transfer to a large serving bowl.
Toss in the zucchini, red bell pepper, shredded carrot, and sliced red onion. Pour the dressing over and mix well. Cover and refrigerate until ready to serve.
Just before serving, mix in the tomatoes.
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