Vegetable-Pasta Salad
A refreshing vegetable-pasta salad featuring crunchy carrots, tomatoes, and fresh herbs, perfect for picnics, potlucks, or light summer meals, offering vibrant flavors and textures.
Ingredients
- 1 c. uncooked corkscrew macaroni
- 2 c. small carrots, cut into julienne strips ⓘ
- 2 green onions, chopped ⓘ
- 1 (2 oz.) jar diced pimento, drained ⓘ
- 3/4 c. sliced celery ⓘ
- 1/4 c. green peas ⓘ
- 2 Tbsp. chopped fresh parsley ⓘ
- 10 cherry tomatoes, halved ⓘ
- 1/4 c. Italian salad dressing ⓘ
- 2 to 3 Tbsp. mayonnaise ⓘ
- 1/8 tsp. pepper ⓘ
- lettuce leaves ⓘ
Instructions
- Cook macaroni according to package directions, omitting salt. Drain.
- Rinse cooked macaroni with cold water and drain well.
- In a large bowl, combine the cooked pasta with carrots, green onions, diced pimento, sliced celery, green peas, chopped parsley, and halved cherry tomatoes.
- Add the Italian salad dressing and mayonnaise; toss well to combine.
- Season with pepper to taste.
- Chill the salad for at least 1 hour before serving.
- Serve the salad lined with lettuce leaves.
Tips & Substitutions
For added flavor, consider using whole wheat macaroni or a gluten-free pasta alternative. Fresh herbs like basil or dill can be substituted for parsley. If you prefer a creamier texture, increase the mayonnaise or add a dollop of sour cream. Feel free to toss in other vegetables such as bell peppers or cucumbers for extra crunch. This salad can also be made vegan by omitting mayonnaise or using a plant-based alternative.
Serving Suggestions
This Vegetable-Pasta Salad is a delightful side dish for summer barbecues or picnics. It pairs beautifully with grilled meats or can be served as a light lunch on its own. For a complete meal, consider serving it alongside Beer Battered Onion Rings or a refreshing drink like Kentucky Fruit Punch. Garnish with additional parsley for a pop of color.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. The pasta salad may dry out a bit, so add a splash of Italian dressing or a drizzle of olive oil before serving if needed. Avoid freezing, as the texture of the vegetables may become mushy upon thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable-Pasta Salad contains roughly 350 calories, with 22g protein, 59g carbohydrates, and 7g fat. It is an excellent source of iron (118% of the Daily Value), vitamin C (115% of the Daily Value), and dietary fiber (80% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 483mg per serving (21% 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 use a different type of pasta?
Absolutely! You can substitute corkscrew macaroni with any pasta shape you prefer, such as penne or fusilli. Just ensure to adjust the cooking time according to the type of pasta you choose, as they may vary.
How can I make this recipe gluten-free?
To make this Vegetable-Pasta Salad gluten-free, simply replace the regular macaroni with a gluten-free pasta alternative. Many stores offer a variety of gluten-free options that work well in salads. The rest of the ingredients are naturally gluten-free, so you can enjoy this dish worry-free.
Can I add protein to this salad?
Certainly! You can enhance the nutritional value of this salad by adding cooked chicken, shrimp, or chickpeas for a vegetarian option. Just mix them in during the combining step, and enjoy a heartier version of this refreshing dish.
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).