Description
This supreme pasta salad will be the hit of any potluck! It’s full of veggies, zesty plant-based savory protein crumbles, cheese, pasta, and a tangy Italian dressing.
Ingredients
Scale
- 16 oz rotini or fusilli pasta
- 1 cucumber, seeded and chopped
- 1 cup cherry tomatoes, halved
- 1 bell pepper (red, yellow or orange), chopped
- 1/2 red onion, finely chopped
- 1/2 cup sliced black olives
- 1/2 cup plant-based savory protein crumbles, halved
- 1 cup cubed mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/3 cup chopped fresh parsley
- 1/3 cup chopped fresh basil
- 1 cup zesty Italian dressing
- 2–3 tbsp McCormick Salad Supreme Seasoning
Instructions
- Step: Cook the pasta in a large pot of salted water according to package directions until al dente. Drain and rinse under cold water until pasta is cool. Drain well.
- Step: In a large bowl, combine the cooled pasta, cucumber, tomatoes, bell pepper, red onion, olives, plant-based protein crumbles, mozzarella, and parmesan.
- Step: Pour the Italian dressing and sprinkle the Salad Supreme Seasoning over the pasta mixture. Toss gently until everything is evenly coated.
- Step: Stir in the fresh parsley and basil.
- Step: Cover and refrigerate the pasta salad for at least 1 hour to let the flavors meld together.
- Step: Give the salad a final toss before serving. Taste and add more Salad Supreme Seasoning or dressing if needed. Serve chilled, and enjoy!
Notes
For optimal taste, let it rest at room temperature for about 20 minutes before serving. This salad will keep for up to 5 days in the refrigerator in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 345 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 20 mg