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–+ servings

Garden Pasta Salad

Teresa Ambra
Wonderful pasta salad recipe featuring all kinds of garden veggies, tri-color rotini pasta and cheese.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Salads and Salad Dressings
Cuisine Italian
Servings 10

Ingredients
  

  • 1 cup yellow sunburst cherry tomatoes halved
  • 1 cup grape tomatoes halved
  • 1 cup miniature bell peppers yellow
  • 1 cup zucchini quartered and sliced
  • 1 cup celery diced
  • 1 cup broccoli florets
  • 1/2 cup green onions sliced
  • 1 cup sliced ripe olives
  • 1 cup petite baby carrots sliced or matchstix carrots
  • 16 oz. box tri-colored rotini pasta cooked and drained
  • 1 cup provolone cheese cut in small cubes or slices cut into ½-inch pieces
  • 1 2/3 cups Vermont extra sharp white cheddar cheese cubed
  • 3/4 cup olive oil
  • 2/3 cup white wine vinegar
  • 1/2 cup sugar
  • 1 tbsp. oregano
  • 1 tbsp. basil
  • 1 tsp. sea salt or kosher salt
  • 1 tsp. ground black pepper

Instructions
 

  • Cook pasta according to package directions, except al dente.
  • Drain and rinse under cold water.
  • Meanwhile, mix olive oil, vinegar, sugar, oregano, basil, salt and pepper.
  • Whisk to combine. Set aside.
  • In large serving or mixing bowl, place tomatoes, peppers, zucchini, celery, broccoli, onions, olives, and carrots.
  • Add cheeses.
  • Add rinsed pasta and salad dressing and stir to combine.
  • Refrigerate several hours for flavors to marinate.

Notes

NOTE: You can also add cucumber, radishes, banana peppers and sugar snap peas.
NOTE: Any type of pasta can be used including penne, shells, bow ties, radiatore, wagon wheels and even tortellini.
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