Italian Pasta Salad

Name: Italian Pasta Salad
Yield: 8 servings
Ingredients: 4 cups pasta (cooked); 2 cups broccoli (blanched, cut in pieces); 1 cup carrot (cooked, sliced); 1/2 cup red pepper (strips); 1/4 cup green onion (chopped); 1/2 cup Italian salad dressing, light or reduced fat (can use more if desired)

Source: Oregon’s Healthy Harvest Recipes Oregon State University Cooperative Extension Service

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Fresh and crunchy broccoli, carrot, bell pepper, and green onion, make this easy and delicious pasta salad burst with flavor! This pasta salad would be an excellent side dish to grilled meat, fish, or tofu.

Makes

8 servings

Ingredients

4 cups pasta (cooked)
2 cups broccoli (blanched, cut in pieces)
1 cup carrot (cooked, sliced)
1/2 cup red pepper (strips)
1/4 cup green onion (chopped)
1/2 cup Italian salad dressing, light or reduced fat (can use more if desired)

Directions

Wash hands with soap and water.
Mix all ingredients together in a large bowl.
Refrigerate for about 30 minutes before serving.

Notes

For a more hearty salad, add strips of cooked ham, a can of cooked red beans or sprinkle with grated cheese. Learn more about: Broccoli Carrots Bell Peppers Onions

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.