Veggie Pasta Salad Recipe

Name: Veggie Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb garden rotini pasta (adds extra flavor, it has three colors, carrot and spinach flavors are usually added to the noodles); 12 lb broccoli (cut into bite sized pieces); 12 lb cauliflower (cut into bite sized pieces); 12 lb baby carrots (sliced into thirds); 1 bunch radish (I usually cut them into 1/4 or1/6); 12 green peppers (diced) (optional) or 12 red pepper (diced) (optional); 0.5 (8 ounce) can black olives (slice, if you get the smaller presliced cans you'll need 2); 12 lb cooked ham (diced); 3 large hard-boiled eggs (large dice); 12 lb colby-monterey jack cheese (grated); 2 (16 ounce) bottles Italian dressing; salt (optional); pepper (optional)

Servings: persons

1 lb garden rotini pasta (adds extra flavor, it has three colors, carrot and spinach flavors are usually added to the noodles)
12 lb broccoli (cut into bite sized pieces)
12 lb cauliflower (cut into bite sized pieces)
12 lb baby carrots (sliced into thirds)
1 bunch radish (I usually cut them into 1/4 or1/6)
12 green peppers (diced) (optional) or 12 red pepper (diced) (optional)
0.5 (8 ounce) can black olives (slice, if you get the smaller presliced cans you'll need 2)
12 lb cooked ham (diced)
3 large hard-boiled eggs (large dice)
12 lb colby-monterey jack cheese (grated)
2 (16 ounce) bottles Italian dressing
salt (optional)
pepper (optional)

1
Boil rotini according to package directions for al dente, drain put in large bowl or split between two medium sized bowls (note if you do this you will have to put 1/2 of each ingredient in each bowl) let cool stirring occasionally so noodles don't stick together.
2
Boil three eggs until hard boiled cool (they will peel better while still warm then let them cool the rest of the way).
3
Wash and cut veggies
4
Stir cut veggies into noodles.
5
Add diced ham to bowl.
6
Stir in one bottle of italian dressing.
7
Put in fridge and let marinate at least 2 hrs
8
Dice egg and cheese right before pulling out rest of salad.
9
Pull out 20-30 minutes before serving
10
Mix in cheese and egg.
11
Let marinate another 20 minutes.
12
Stir in at least another half of bottle of italian dressing more if desired (I like lots of dressing).
13
Serve as an entree or side dish let people salt and pepper to taste even though I do neither.

9670

kcal

Calories

595

Fat

443

Carbs

681

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 lb garden rotini pasta (adds extra flavor, it has three colors, carrot and spinach flavors are usually added to the noodles), 12 lb broccoli (cut into bite sized pieces), 12 lb cauliflower (cut into bite sized pieces), 12 lb baby carrots (sliced into thirds), and more.

Yes, Veggie Pasta Salad 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.

Veggie Pasta Salad

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