Nutrition info - Recipes

Vegetable Pasta Salad

With its colorful presentation and high veggie count, this dish is a hit at potlucks and picnics alike. Customize the flavor by experimenting with different dressings to find your favorite taste!

Vegetable Pasta Salad


For 1 people

  • 16 ounce(s) tri-color rotini pasta
  • 2 carrots
  • 2 zucchini squash
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 yellow or orange bell pepper
  • 12 ounce(s) small whole black olives (2-6 oz. cans)
  • 16 ounce(s) broccoli florets (optional)
  • 22 tablespoon(s) bottle light feta cheese salad dressing or cheese dressing of choice
  • 1/4 cup(s) Parmesan or Romano cheese, grated
  • 1 stick pepperoni, sliced (if desired)
  • 1 black pepper
  • 1 McCormick Salad Supreme


Julienne (slice into long thin strips) the zucchini squash, carrots and bell peppers. Cook pasta, according to directions, al dente. Drain, rinse with cool water. In the meantime, prepare all cut vegetables and place in a large bowl. Add 8 oz. of bottled dressing to pasta and gently mix to combine. Add 8 oz. of bottle dressing to vegetable mix and gently mix to combine. Add pepperoni to pasta if desired. Combine vegetable mixture to pasta mixture and mix well. Season with pepper, Salad Supreme and Romano/Parmesan grated cheese. For best results, do not use pre-grated cheese. Use only freshly grated cheese.

Nutrition facts

  • Kcal: 3329.26 kcal
  • Fibers (g): 42.61g
  • Sodium (mg): 5306.28mg
  • Carbs: 425.83g
  • Fat: 132.19g
  • Saturated fat (g): 20.09g
  • Proteins: 106.93g