Pasta Salad

Dinner doesn’t have to be complicated! Pasta salad doesn’t just have to be a side dish – pack it with veggies and protein to make it a main dish! This recipe is also great for weekday lunches.

Pasta Salad

Use pasta salad to get in all your veggies or try a new ingredient. This can also be made with or without protein.
Course Main Course
Cuisine American
Servings 6


  • 1 lb pasta, (rotini, bowtie, or wagon wheels)
  • Zesty Italian Dressing (we used Olive Garden)
  • Grilled chicken (or summer sausage, pepperoni, salami, etc)
  • Cubed cheese (we used fresh mozzarella)
  • Fresh Veggies (cucumber, tomato, olives, bell pepper, artichokes, broccoli, corn, carrots, etc)


  • Cook pasta according to pasta directions.
  • Meanwhile, prep all of your veggies, cheese, and protein. I like to cut everything about the same size to match the size of my pasta. It makes each bite super easy to consume.
  • Drain pasta and rinse well with cold-water to stop the cooking.
  • Toss with desired amount of dressing to coat.
  • Add your meat, cheese, and veggies. Add a bit more dressing and toss to combine.
  • This salad will have a better flavor if you let it sit in the fridge for at least an hour before serving, but it can be served immediately, too.

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