Lots of different fresh veggies and an oil & vinegar dressing makes this Veggie Pasta Salad a delicious side dish for any dinner. It is the perfect salad to bring to any picnic or barbecue.
This pasta salad is one of our must have dinners for summer. I can’t even tell you how many times we make and eat it over the summer months. Everyone in our family loves this easy dish, and it goes so well with all things done on the grill.
Burgers and pasta salad…good. Ribs and pasta salad…good. Chicken and pasta salad…good. See? It goes perfectly with all those summer dinners.
I guess with the weather starting to be nice, it just had me in the mood for veggies and a juicy burger. He and my daughter chopped veggies, while my oldest cooked the burgers on the grill.
It is awesome now that the kids are old enough to help with dinner. They were even talking about wanting to make one dinner a week all by themselves. I’m all for that because we all know how much I like making dinner. 😉
I have been making this pasta salad since I was a teenager. One of our church families that I babysat for always made it for carry-ins. One day I asked her for her recipe, and it has become a family favorite over the years. We always use broccoli, cucumbers, carrots, tomatoes, and chick peas in our salad. But the great thing about this dish is that you can use your favorite veggies.
You can also add cheese and diced ham to it and make it more of a main dish. Or leave out the noodles for a healthier, carb free dish.
Normally we make our own oil & vinegar dressing, but we found a brand of dressing that we really like. Instead of measuring two ingredients, now I just measure one. Yes, I realize how lazy that sounds. I like to think of it as convenient and using my time wisely. You do what works for you!
This salad has already been made twice this month, and I’m pretty sure it will happen again this weekend. Bring on the pasta salad loving because it’s summer, baby!
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- 8 ounces wide egg noodles
- 2 cups chopped broccoli
- 2 cups diced carrots
- 2 cups diced cucumbers
- 2 cups halved cherry tomatoes
- 2 cans garbanzo beans, drained
- 1 cup oil and vinegar salad dressing
- salt and pepper, to taste
- Boil the noodles according to the package directions. Rinse in cold water and drain.
- Stir together the noodles, veggies, and dressing. Add salt and pepper to taste.
- Store in the refrigerator in a sealed container. Makes 1 large bowl of salad.
*Feel free to use your favorite veggies in place of any veggie you do not like.
Amount Per Serving:Calories: 272 Total Fat: 21g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 6mg Sodium: 77mg Carbohydrates: 18g Fiber: 4g Sugar: 4g Protein: 4g
Here are a few more salads that would be perfect for picnics and barbecues: