Pasta Salad with Veggies

I originally found this recipe on Pinterest from Better Homes & Gardens. I made some subtle changes (including adding peas for my fiance…per his request) and loved how it turned out. It’s a nice Spring/Summer dish with colorful and healthy veggies. This easily serves 2-4 people, but you could always double the recipe and serve for a larger group. I think it’s great to serve on a warm day, outside, with friends.


9 ounce package cheese-filled tortellini

1 1/2 cups broccoli flowerets

Carrots thinly sliced (I peeled and cut 3 large carrots)

1/4 cup white wine vinegar

2 tablespoons olive oil

1 teaspoon dried Italian seasoning

1 teaspoon Dijon mustard

1/4 teaspoon black pepper

1/8 teaspoon garlic powder

I large red or yellow pepper cut into thin strips

Frozen peas, thawed (about a cup)

Parmesan cheese


1. Cook pasta according to directions, except don’t add any salt or oil. Add broccoli and carrots the last 3 minutes of cooking; drain.

2. Rinse with cold water; drain again.

3. Meanwhile, for dressing in a screw-top jar (I use a mason jar) combine the vinegar, oil, Italian seasoning, mustard, black pepper and garlic powder.

4. Cover and shake well. Set aside.

5. In a large bowl, combine the pasta mixture and sweet pepper. Shake dressing and pour over pasta, toss gently to coat. Add fresh parmesan.

NOTE: I also like to add in a little bit of Newman’s Own balsamic vinaigrette salad dressing before serving (I just drizzle to taste for an extra little kick…)

*Can refrigerate a few hours before serving or can be made a day in advance. 


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April 17 2013

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