EASY PASTA SALAD

Easy Pasta Salad image

To bring this tangy, vegetable-packed pasta salad together in a snap, we used jarred roasted red peppers and store-bought Italian dressing. The dish takes mere minutes to make, but the longer it sits in the refrigerator, the better it tastes!

Provided by Food Network Kitchen

Time 2h20m

Yield 8 to 10 servings

Number Of Ingredients 8

Ingredients

Kosher salt and freshly ground black pepper
1 pound cavatappi or other short curly pasta shape
2 medium cucumbers, sliced thin and quartered (about 4 cups)
4 cups broccoli florets (from 1 large head)
6 ounces cherry tomatoes, quartered (about 2 cups)
One 16-ounce jar sliced roasted red peppers, drained
1/2 cup grated Parmesan
1 1/2 cups Italian dressing

Steps:

Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente.
Add the cucumbers, broccoli, tomatoes, red peppers, Parmesan, pasta, 1/2 teaspoon salt and a few grinds of black pepper to a large bowl. Pour the Italian dressing over the top and toss until well combined. Cover and refrigerate until the pasta is cold, about 2 hours and up to overnight.

*** Explore more Easy Pasta Salad Recipes »

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