Marinated Veggie Salad
A vibrant and refreshing marinated veggie salad featuring crisp broccoli, cauliflower, mushrooms, and artichoke hearts, tossed in tangy Italian dressing. Perfect for potlucks, picnics, or light lunches, it combines fresh flavors and textures that appeal to vegetarians and health-conscious eaters alike.
Ingredients
- 1 1/2 cups shell macaroni ⓘ
- 2 cups broccoli flowerets ⓘ
- 1 1/2 cups cauliflower flowerets ⓘ
- 1 cup sliced fresh mushrooms ⓘ
- 16 oz can artichoke hearts, drained, rinsed and chopped
- 1 cup sliced pitted ripe olives ⓘ
- 1/2 cup green onion, chopped
- 2/3 cup Italian salad dressing ⓘ
- 1 medium avocado, seeded, peeled and sliced
- 1 medium tomato, seeded and chopped ⓘ
Instructions
- Cook the shell macaroni according to package directions.
- Drain and rinse the macaroni with cold water; drain well.
- In a large bowl, combine the cooked macaroni, broccoli florets, cauliflower florets, sliced mushrooms, chopped artichoke hearts, sliced olives, and chopped green onions.
- Toss the mixture with Italian salad dressing and cover. Chill for several hours.
- At serving time, gently toss the vegetable mixture with sliced avocado and chopped tomato.
Tips & Substitutions
For added flavor, consider marinating the salad overnight to allow the ingredients to fully absorb the dressing. You can substitute the shell macaroni with gluten-free pasta or quinoa for a different texture. If you're looking for a vegan option, use a plant-based Italian dressing. Incorporate seasonal vegetables for a fresh twist, such as bell peppers or snap peas from Mediterranean recipes.
Serving Suggestions
Serve this vibrant marinated veggie salad as a light lunch or as a side dish at your next gathering. It pairs beautifully with grilled chicken or fish, and is a lovely complement to a spread of other dishes like Hummus Party Dip or Broccoli With Peppers. For a complete meal, add some crusty bread or pita chips on the side.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salad can become soggy over time, so it's best to add the avocado and tomato just before serving. If you want to revive the flavors, give it a gentle toss and add a splash of additional dressing when ready to eat.
Nutrition & Diet Analysis (per serving)
Each serving of Marinated Veggie Salad contains roughly 198 calories, with 6g protein, 18g carbohydrates, and 13g fat. It is an excellent source of vitamin D (105% of the Daily Value) and vitamin C (36% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 855mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, this salad can be made the day before serving. Just remember to add the avocado and tomato right before serving to maintain their freshness and texture.
What can I use instead of Italian dressing?
If you prefer a different flavor, you can use a homemade Tangy Herb Salad Dressing or a light vinaigrette. A balsamic or red wine vinaigrette also works well with the vegetables.
Is this salad suitable for a vegan diet?
Yes, simply use a vegan Italian dressing to make this dish suitable for a vegan diet. The variety of vegetables and the absence of animal products make it a great option for plant-based eaters.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).