This Veggie Pasta Salad recipe is easy to whip up with whatever veggies you have on hand, it’s tossed with Italian dressing, it’s easy to make ahead of time, and — of course — it’s absolutely delicious!
Cook pasta according to the instructions on the box. When it’s done, drain and cool it.
Wash the vegetables and cut them into pieces. Slice the olives.
Mix the pasta and the vegetables together.
Add the amount of dressing you would like.
You can eat it immediately or chill it for later.
Servings: 8 | Calories: 200kcal | Carbohydrates: 26g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 330mg | Fiber: 2g | Sugar: 4g | Vitamin A: 25% | Vitamin C: 45% | Calcium: 10% | Iron: 8%
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