This easy Italian Veggie Salad is a delicious and healthy addition to your meal plan. Feel free to change it up with your favorite veggies.
I know right about now you are wondering what is going on around here. Yes, this is still Inside BruCrew Life, and yes, I still love to make and eat desserts.
But I also love to share recipes that our family eats. This veggie salad has been made three times in the last week. I have been making this easy veggie pasta salad since I was a teenager, and it a family favorite that we enjoy all year long. Over the years we have given it some fun variations like this pizza pasta salad. It doesn’t matter how we make it, our kids go nuts for it!
Last week we were invited to a get together at a friend’s house, so we made some pizzas to take with us. Now both my husband and I are trying to limit the amount of carbs we are eating, so we knew pizza wasn’t an option. We either needed to eat before we went, or we needed to take something we could eat and share.
My husband decided to morph our two favorite salads into one pasta-free dish. He chopped up some veggies, threw in some pepperonis & cheese, and drizzled it with some dressing from the fridge. It’s such an easy dish to make for when you are watching what you eat.
We got to the party and added the pizza and salad to the table. I grabbed a plate of pulled pork and some Italian veggie salad and headed out by the fire. As we were sitting there, one of the guys came out and said he really liked my salad. I just busted up laughing because this was the one time I didn’t make it. It became the running joke all night that “my” salad was the best ever.
That might be the last time I get my hubby to make this salad, even though I did make sure he got credit for being the chef for the night. It’s still funny to me because usually I am the one making the salad while he makes pizza.
This salad is such an easy recipe to put together. In fact, it’s so easy that I hesitate to even call it a recipe. Throw some veggies, pepperoni, and cheese in a bowl and mix with dressing. See what I mean? It’s not really a recipe.
But our kids have been asking for it all week long, so I wanted to add it to our list of recipes here. In fact, I made this bowl of Italian veggie salad for dinner the other day, and as I was taking pictures, our youngest son asked if he could have some. I’m pretty sure he ate three big bowls that day!
I would give you some tips right now for making this salad, but honestly, it’s just chop, toss, eat! Pretty simple. I think you can handle it.
Now if will excuse me, I have more veggies in the crisper that need used up before they go bad.
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- 2 cups chopped red, yellow, & orange peppers
- 2 cups chopped cucumber (1 large)
- 2 cups chopped broccoli
- 2 cups cherry tomato halves (1 pint)
- 1 - 5 ounce bag mini pepperoni
- 1 - 8 ounce block mozzarella cheese, cubed
- 1 cup garlic parmesan vinaigrette dressing
- salt and pepper, to taste
- Place all the veggies, pepperoni, and cheese in a bowl and mix.
- Pour the dressing on top and stir in. Season to taste with salt and pepper.
- Refrigerate until time to serve.
Amount Per Serving: Calories: 158 Total Fat: 8g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 23mg Sodium: 289mg Carbohydrates: 14g Fiber: 3g Sugar: 3g Protein: 9g