Does anyone else love a good, cold pasta salad? I know that it’s fall and we’re traditionally opting for hot dishes, chilis, and soups. But sometimes a cold dish just really hits the spot. I love to put together a big bowl of this veggie-heavy pasta salad and keep it in the fridge. Even my husband will eat it for a light meal! (Although he tends to add in a handful of turkey pepperoni for a little extra something when he has it for a meal.)
But no matter the season, this is an easy dish that makes a whole lot of pasta salad and is perfect to stow in your fridge and use as a side dish, eat for a light meal, or take to a pot-luck! And I promise, it really is easy to make throw together. I think it’s best once it has marinated overnight, but it’s pretty tasty as soon as you mix it up, too.
Veggie Pasta Salad with Goat Cheese
Ingredients
- 1/2-2/3 cup Italian Salad Dressing
- 1 box Rotini Pasta I like to use tri-color pasta.
- 1/2-1 cup Cherry Tomatoes sliced
- 1 Green Bell Pepper
- 1 Red Bell Pepper
- 1/4-1/3 cup Pepperoncini Peppers sliced
- 1 bunch Broccoli chopped
- 1 can Chickpeas drained
- 1 medium can Sliced Black Olives
- Goat Cheese to taste
Instructions
- Boil noodles according to the package directions to your desired texture. (I cook mine a little bit longer than the package says to because I like it a little softer in a salad.)
- While your pasta is cooking, chop all the fresh vegetables. (You can really customize the vegetables to your liking, these are just my favorites to use.)
- Once the pasta has cooled, toss in all of your vegetables and mix well.
- Add Italian dressing and toss well. Cover and marinate in the refrigerator overnight.
- Top with goat cheese (to your liking) when you're ready to serve!
