The Best Simple Vegetable Garden Pasta Salad

The Best Simple Vegetable Garden Pasta Salad pink bowl and spoon

Creamy delicious light loaded with vegges pasta salad. Make the day, or prepare all the ingredients and mix right before you want to serve.


  • 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


  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.



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