Pasta salad with seasonal vegetables

Votes: 3

Time: 1 hour 20 min.
Complexity: easily
Servings: 8 - 10

A simple, fresh vegetable and pasta salad, perfect for lunch or a picnic, is perfect for celebrating the May holidays. The colorful ingredients and sculpted pasta make this appetizer very appealing. One of the advantages of this dish is that you can add almost any vegetable. Olives or red onions can enhance the flavor. A variety of dressings, such as sour milk or mayonnaise, also complement the dish well. This elevates this salad from its peers.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g of uncooked tri-color spiral-shaped pasta
1/2 cup thinly sliced carrots
2 stalks celery, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
470 ml grape tomatoes, halved
1/2 cup chopped green onions
470 ml. Italian salad dressing
1/2 tbsp. grated parmesan

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: fusilli spiral pasta, grape tomatoes, sweet pepper, green onions, Parmesan cheese, carrot, celery

Cooking the dish according to the recipe:

Cook the pasta in a large pot of boiling water until al dente. Rinse under cold water and drain in a colander.
Combine carrots, celery, bell peppers, tomatoes, and green onions in a large bowl. Add the cooled pasta and toss to combine. Drizzle with the dressing, add the Parmesan, and toss well.