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The Best Simple Vegetable Garden Pasta Salad

The Best Simple Vegetable Garden Pasta Salad pink bowl and spoon
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Creamy delicious light loaded with vegges pasta salad. Make the day, or prepare all the ingredients and mix right before you want to serve.

Ingredients

Scale
  • 1 Barilla Pasta, Rotini, 16 Ounce
  • 1 cup of mayonnaise (may need 1/2 cup extra depending on the amount of vegetable used)
  • 1/2 cup of chopped parsley
  • 1 tablespoon basil
  • 1 tablespoon oregano
  • 8 oz of cheddar cheese cut into cubes
  • 2 cups of broccoli cut into small flowerets (raw)
  • 1 to 2 boxes of grape tomatoes cut in half
  • 1/4 cup of walnuts ruff chop
  • Salt and pepper to taste

Instructions

  1. Cook the pasta to al dente, if boiling on the stove cook 1 minute less that the package suggests. If using an Instant Pot, add 4 cups of water to the box of pasta, enough water to cover the pasta, a dash of salt and cook high pressure 4 minutes fast release.
  2. While the pasta is cooking, chop all of the parsley, cheese, broccoli, grape tomatoes and walnuts.
  3. When the pasta is cooked drain in a colander and rinse with cold water to stop the cooking process.
  4. When the pasta is cool, mix all the remaining ingredients and stir.
  5. Place in a covered bowl and refrigerate for at least 1 hour to overnight.

Equipment

Nutrition

Keywords: The Best Simple Vegetable Garden Pasta Salad

Find it online: https://www.craftingafamily.com/best-pasta-salad-recipe/