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Creamy Parmesan Veggie Pasta Salad

Creamy Parmesan Veggie Pasta Salad
The first time I made this Creamy Parmesan Veggie Pasta Salad I was worried one of the kids would point out the fact I had loaded it with lots of veggies including summer squash and zucchini. I might have even been holding my breath waiting to be called out on it, but one by one they cleaned their plates, before asking for more.

I've made some kind of Pasta Salad variation at least 4 times in the last week, and we still aren't tired of it. Colt helped me make it for my Sister-in-laws gorgeous wedding, and then she requested it again for the 4th of July... Mmm.. Plus we had it with some cold Extra Crispy Fried Chicken one night, and then once more just because.

I still could contently live on Creamy Parmesan Veggie Pasta Salad the rest of the summer for lunch, and dinner.

Make it! Eat it! You'll LOVE it! 


Creamy Parmesan Dressing Olive Oil Red Wine Vinegar Parmesan Cheese Garlic Basil Rosemary Dijon Mustard Honey Salt
In a blender or food processor add 2/3 cup Extra Virgin Olive Oil, 1/3 cup Red Wine Vinegar or White Wine Vinegar, 1 cup Grated Parmesan Cheese, 1 clove Garlic, 2 tablespoons Fresh Basil, 1 teaspoon Rosemary, 1/2 teaspoon Grainy Dijon Mustard,  1/2 teaspoon Honey, 1/2 teaspoon Salt, and 1/2 teaspoon Ground Pepper.Creamy Parmesan Veggie Dressing
Blend until smooth and creamy. 
Toss together 16 ounces Tri-Colored Rotini cooked according to directions until al-dente. Stir in 1 pint Cherry Tomatoes, 1 diced Cucumber, 1 Zucchini diced small, 1 Yellow Squash diced small, 1 Red Bell Pepper diced, 1/2 a Red Onion diced, 14 ounces Canned Artichokes Hearts chopped, 4 ounces Sliced Ripe Black Olives, and 1/2 cup grated Parmesan Cheese.

Drizzle with dressing, toss, and refridgerate until cold. It's even better if you make it the night before!

Yield: 12
Nutrition facts: 240 calories, 9 grams fat

Creamy Parmesan Veggie Pasta Salad

Creamy Parmesan Veggie Pasta Salad is the perfect make ahead healthy lunch, dinner.
prep time: 15 MINScook time: total time: 15 mins

INGREDIENTS:

Creamy Parmesan Dressing
  • 2/3 cup Extra Virgin Olive Oil
  • 1/3 cup Red Wine Vinegar or White Wine Vinegar
  • 1 cup Grated Parmesan Cheese
  • 1 clove Garlic
  • 2 tablespoons Fresh Basil
  • 1 teaspoon Rosemary
  • 1/2 teaspoon Grainy Dijon Mustard
  • 1/2 teaspoon Honey
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground Pepper
Veggie Pasta Salad
  • 16 ounces Tri-Colored Rotini, Cooked According To Package Directions
  • 1 pint Cherry Tomatoes
  • 1 whole Cucumber, Diced
  • 1 whole Zucchini, Diced Small
  • 1 whole Yellow Summer Squash, Diced Small
  • 1 whole Red Bell Pepper, Diced
  • 1/2 a Red Onion, Diced
  • 14 ounces Canned Artichokes Hearts, Chopped
  • 4 ounces Ripe Black Olives, Sliced
  • 1/2 cup Parmesan Cheese, Grated

INSTRUCTIONS

Creamy Parmesan Dressing
  1. Place all ingredients into a blender or food processor. Blend until creamy and smooth.
Veggie Pasta Salad
  1. Combine all ingredients in a large bowl, drizzle with Creamy Parmesan Dressing , and toss until well combined.
  2. Refridgerate until cold or overnight.
Created using The Recipes Generator
Creamy Parmesan Veggie Pasta Salad from Serena Bakes Simply From Scratch.

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