Veggie Pasta Salad Recipe
- 8 ounces uncooked Daily Chef Garden Rotini
- 3 small tomatoes, chopped
- 1 cup thinly sliced green onions
- 1 cup each chopped celery, sweet red pepper, zucchini and carrots
- 3 tablespoons balsamic vinegar
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup grated Parmesan cheese
- Cook pasta according to package directions. Meanwhile, in a large bowl, combine the vegetables, vinegar, basil, oil, sugar, oregano, garlic, salt and pepper.
- Drain pasta and rinse in cold water; stir into vegetable mixture. Add Parmesan cheese and toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 10 servings.
Reviews for Veggie Pasta Salad(7)
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I made this for my family and a friend on the 4th of July, and we really enjoyed it! It is very flavorful, and I love the veggies in it. I added carrots, and left out the onions and garlic, but I'm going to make it again today and use all the ingredients. :)
Great pasta salad!!! Easy to make and makes a nice amount. (grilled leftover veggies to put on other salads). I'll be making this salad often this summer and will be taking this to my next pot luck.
What a wonderful pasta salad. I doubled the recipe for a party and it was an amazing hit. I also used all the veggies from our local farmers market to get the freshest organic ones. Will be making this one again!!
i loved it, me & my sister are vegans so we didn't add the cheese and we just used 1/2 tbsp of agave instead of sugar. And cucumber instead of zuchinni because we were out. But totally delish. Looks like a good before a run meal.
I took this to work for a lunch buffet and everyone loved it! I would definitely make it again!
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