Quick and Easy Pasta Salad Recipe

I like cold pasta salads however, some can take up so much work.  This one, however, only took me 30 minutes.  It is great for that leftover meat and other ingredients that you want to use but don't know what to do with them.

Here are the ingredients I used to make this one:  Feel free to use whatever is in your pantry to make your own quick and easy pasta salad recipe.

Easy Pasta Salad Recipe

Easy Pasta Salad Ingredients:

4 cups of dried pasta (I used small Fusilli pasta.)
1 cup of red peppers chopped into small pieces
1 cup of cherry tomatoes halved
1 cup of zucchini peeled and chopped into small pieces
1 cup of red kidney beans (rinsed)
1 cup of sharp cheddar cheese cubed
⅔ - ¾ cup of favorite salad dressing (I created a Dijon mustard with oregano, white wine vinegar, and olive oil, salt, and pepper to taste)

Easy Pasta Salad Instructions:

First, I cooked the pasta coordinating to the recipe.

Then, I drained it and placed the pasta on a cookie sheet to cool off. It worked pretty well. After about 5 minutes, I added the zucchini, then, beans, red pepper, cheddar cheese, and cherry tomatoes.

Then, I mixed them and transferred them to the bowl and used a little of the salad dressing and tossed it together. I added a little more until it was just wet and not too much dressing coating the pasta. I prefer it not to be extremely wet.

Then, I covered the bowl and placed it in the refrigerator for a few hours.

Then, toss it again and add more dressing if needed.

Enjoy!

Here is the recipe if you want to print it.

Quick and Easy Pasta Salad

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March 12, 2019

by Sabrina Quairoli

Cuisine american

Category Pasta Recipes Recipe Salad Recipes Side Dishes Vegetarian Recipes

A cold salad recipe for a crowd.

Persons

12

Serving Size

1 cup

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Ingredients

• 4 cups of dried pasta (I used small Fusilli pasta.)
• 1 cup of red peppers chopped into small pieces
• 1 cup of cherry tomatoes halved
• 1 cup of zucchini peeled and chopped into small pieces
• 1 cup of red kidney beans (rinsed)
• 1 cup of sharp cheddar cheese cubed
• ⅔ - ¾ cup of favorite salad dressing (I created a Dijon mustard with oregano, white wine vinegar, and olive oil, salt and pepper to taste)

Instructions

1. First, I cooked the pasta coordinating to the recipe.
2. Then, I drained it and placed the pasta on a cookie sheet to cool off. It worked pretty well. After about 5 minutes, I added the zucchini, then, beans, red pepper, cheddar cheese, and cherry tomatoes.
3. Then, I mixed them and transferred them to the bowl and used a little of the salad dressing and tossed it together. I added a little more until it was just wet and not too much dressing coating the pasta. I prefer it not be extremely wet.
4. Then, I covered the bowl and placed it in the refrigerator for a few hours.
5. Then, toss it again and add more dressing if needed.
6. Enjoy!

Calories

230

9.6%

Fat

3.9 g

6.1%

Saturated

1.9 g

9.8%

Carbs

37 g

12%

Protein

10 g

Fiber

3.9 g

16%

Sugar

2.4 g

Sodium

66 mg

2.8%

Trans fat

0.1 g

Cholesterol

9.6 mg

3.2%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Cherry Tomatoes,

gluten free pasta,

pasta recipe,

Zucchini

© 2021 Recipes owned by Sabrinas Organizing blog and owner Sabrina Quairoli

Looking for some great pasta bowls, here are some I found at Amazon:

Please note these are affiliate links through Amazon and at no additional cost to you, I will earn affiliate fees if you decide to make a purchase.