Julie's Vegetable Pasta Salad Recipe

Name: Julie's Vegetable Pasta Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs. tri-color rotini pasta; 2 carrots; 2 zucchini squash; 1 green bell pepper; 1 red bell pepper; 1 yellow or possibly orange bell pepper; 2 cans whole black olives (small olives, preferably); 1 pound broccoli florets (optional); 1 bottle Bernsteins Cheese Fantastico salad dressing; 1/4 c. Parmesan or possibly Romano cheese, grated; stick pepperoni, sliced (if you like); black pepper; McCormick Salad Supreme (to taste)

Servings: persons

2 lbs. tri-color rotini pasta
2 carrots
2 zucchini squash
1 green bell pepper
1 red bell pepper
1 yellow or possibly orange bell pepper
2 cans whole black olives (small olives, preferably)
1 pound broccoli florets (optional)
1 bottle Bernsteins Cheese Fantastico salad dressing
1/4 c. Parmesan or possibly Romano cheese, grated
stick pepperoni, sliced (if you like)
black pepper
McCormick Salad Supreme (to taste)

1
Julienne (slice into long thin square strips) the zucchini squash, carrots and bell peppers.
2
Cook pasta, according to directions, al dente.
3
Drain, rinse with cold water.
4
In the meantime, prepare all cut vegetables and place in a large bowl.
5
Add in 8 ounce.
6
of bottled dressing to pasta and gently mix to combine.
7
Add in 8 ounce.
8
of bottle dressing to vegetable mix and gently mix to combine.
9
Add in pepperoni to pasta if you like.
10
Combine vegetable mix to pasta mix and mix well.
11
Season with pepper, Salad Supreme and Romano/Parmesan grated cheese.
12
For best results, don't use pre-grated cheese.
13
Use only freshly grated cheese.
14
Author's Note: I always get rave reviews and requests to prepare this potluck favorite and it is yummy if desired vegetables.
15
It makes a beautiful color presentation and makes sufficient to serve about 16 people, at least.
16
You may want to experiment with different vegetables or possibly try cutting up cubes of provolone or possibly mozzarella cheese in this salad.

1097

kcal

Calories

Fat

188

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lbs. tri-color rotini pasta, 2 carrots, 2 zucchini squash, 1 green bell pepper, and more.

Yes, Julie's Vegetable Pasta Salad Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!