Colorful Veggie Pasta Salad


Pasta Salad is my all time favorite dish, then again who doesn’t love pasta? July 4th was the perfect time to make it since it is very convenient to serve at a gathering. Pasta salad is also very nutritious and quite filling. I make huge bowl of pasta salad on Sunday, so I have my lunch ready for the whole week.


1 box of Rotini pasta

2-3 cups of Broccoli florets (steamed)

1 Zucchini (shredded)

2 Carrots (shredded)

1 Cucumber (chopped)

1 cup of Baby peas

1 cup of Corn

1-2 cup of Parmesan cheese

Ingredients for Dressing:

3 tbs of Dijon mustered

3 tbs of low fat Mayonnaise with olive oil

salt (as per taste)

Black pepper (as per taste)

Garlic powder (optional)


Bring 4 quarts of water to rapid boil (2 tsp of salt can be added, optional). Add rotini. Return water to rapid boil and cook uncovered, stirring frequently, for about 10-12 minutes. Drain. Rinse in cold water. Add 1-2 tsp of olive oil to coat pasta (this prevents pasta from sticking). if you are making pasta ahead of time and storing it in freeze over night than add 1 tsp of lemon juice also.

When you are ready to make salad, combine all vegetables with cooked pasta. Mix all the dressing ingredients into a different bowel, whip it and mix it with the salad. Add salt and black pepper as per taste. Add garlic powder if you like hint of garlic in your salad.

When you are ready to serve, add parmesan cheese over your salad.  Hope you all love my pasta salad recipe 🙂


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