Name: Picnic Pasta Salad
Prep time: PT-496462H42M55S
Cook time: PT-496462H42M55S
Total time: PT-496462H42M55S
Cuisine: Italian
Ingredients: 16 ounces rotini pasta; 1 small head fresh broccoli, chopped; 1 large bell pepper, diced; 1 can (8 ounces) black olives, drained and sliced; 1 cup cherry tomatoes, halved; 8 ounces mozzarella cheese, cubed; ½ cup red onion, finely diced; 1 cup English cucumber, quartered and sliced thin; 1 cup plant-based protein bits or seasoned soy rounds; 2 tablespoons fresh parsley, chopped; ½ teaspoon salt; ¼ teaspoon black pepper; 1 bottle (16 ounces) zesty Italian dressing; 2 tablespoons fresh basil, chopped

Description

This cold Italian pasta salad is a picnic-perfect favorite—al dente rotini, crunchy garden veggies, savory plant-based protein, and creamy cheese, all tossed in a bright, zesty Italian dressing. It’s simple to make, easy to pack, and absolutely irresistible after a few hours chilling in the cooler.

Ingredients

Scale

16 ounces rotini pasta
1 small head fresh broccoli, chopped
1 large bell pepper, diced
1 can (8 ounces) black olives, drained and sliced
1 cup cherry tomatoes, halved
8 ounces mozzarella cheese, cubed
½ cup red onion, finely diced
1 cup English cucumber, quartered and sliced thin
1 cup plant-based protein bits or seasoned soy rounds
2 tablespoons fresh parsley, chopped
½ teaspoon salt
¼ teaspoon black pepper
1 bottle (16 ounces) zesty Italian dressing
2 tablespoons fresh basil, chopped

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Instructions

Step: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions until al dente. Drain the pasta and either rinse it under cold water or toss it with 1 tablespoon of olive oil to prevent sticking.
Step: While the pasta is cooking, chop the broccoli, bell pepper, cherry tomatoes, red onion, cucumber, black olives, plant-based protein, and mozzarella into bite-sized pieces.
Step: In a large bowl, add the drained pasta, chopped vegetables, black olives, mozzarella, plant-based protein, parsley, salt, and black pepper. Toss gently to combine.
Step: Pour the zesty Italian dressing over the pasta salad and toss until everything is evenly coated.
Step: Cover the bowl tightly and refrigerate for at least 2 hours before serving to allow the flavors to blend.
Step: Before serving, stir the salad again and garnish with extra parsley and fresh basil, if desired.

Notes

Pasta absorbs dressing over time; if the salad seems dry after chilling, add a little extra dressing before serving. Store in the refrigerator for up to four days.

Prep Time: PT20M
Cook Time: PT10M
Category: Appetizer
Method: Boiling
Cuisine: Italian

Nutrition

Serving Size: 1 cup
Calories: 310 kcal
Sugar: 4 g
Sodium: 580 mg
Fat: 12 g
Saturated Fat: 3 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 3 g
Protein: 9 g
Cholesterol: 15 mg