This fabulous cold pasta salad recipe is bursting with wonderful veggies like broccoli, carrot, corn and cabbage – makes a colourful and delicious summer salad.
This is a great Pasta Salad. This works great as a light summer dinner on its own and is perfect for picnics or as a colourful and tasty side dish to any meal.
INGREDIENTS 6 cups pasta, cooked (spirals or elbows or anything you want. The coloured ones are nice and I like using whole wheat pasta) 1 cup broccoli flowerets 1 cup chopped tomato ½ cup chopped celery (optional) 2 carrots, grated 2 cucumbers, chopped finely ½ cup chopped red cabbage ½ cup corn kernels (tinned or fresh) 1 red pepper, chopped 15 pitted green olives, sliced 15 pitted black olives, sliced ¼ cup vegetable oil ¼ cup wine vinegar 1/4 cup low fat mayonnaise 1 teaspoon crushed dried oregano
PREPARATION 1. In a large bowl, combine pasta, broccoli flowerets, tomato, celery, carrots, cucumber, red cabbage, corn, green olives, black olives and pepper.
2. In a small bowl prepare the dressing by whisking the vegetable oil, wine vinegar, mayonnaise and oregano. 3. Drizzle the dressing over the pasta salad and toss.
2. Refrigerate for at least two hours before serving to allow all the flavours to mix.
Welcome to Simply-Vegetarian.com where you'll find simple, nutritious and delicious meatless recipes.
I'm Mimi (that's me on the Nile River!) and this is my recipe collection. I love to be creative, love to cook and love to entertain. I'm also veggie which means that all of the above gets a bit more complicated – and a lot more fun!
On simply-vegetarian.com I share some of my family's favourite recipes, from soups and starters to holiday main dishes and desserts as well as some really good tips and suggestions for healthy eating!
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