Pasta salad is a bright and festive side item that goes well with almost any meal. You can make this pasta salad in advance and store in the refrigerator until ready to serve, or you can prepare in 30 minutes. This pasta salad recipe is best served cold.
1 box multicolored corkscrew or bow tie pasta
1 cup matchstick carrots
1 cup diced red pepper
¾ cup light feta cheese
½ cup sliced mushrooms
1 cup halved cherry tomatoes
1 cup chopped up broccoli
½ cup light Italian dressing
Bring a medium pot of water to a boil and follow cooking instructions on the box of pasta. While pasta is cooking on the stove, begin to wash and cut up the vegetables according to description above. Place all vegetables into a large bowl. When pasta is done cooking, carefully remove from the pot from the stove, rinse and drain the pasta. Place pasta in large bowl with the vegetable and mix together. If you are serving the pasta salad in a few hours, add the cheese and dressing. Cover the bowl and place in the refrigerator until ready to serve. If you are serving the pasta salad within a few days, add in 1 tablespoon of olive oil to pasta and vegetables, cover bowl and place in the fridge. The olive oil will make sure the pasta does not stick together. When ready to serve the pasta salad, add the dressing and feta cheese so the pasta and vegetables still have texture and are not soggy. Do not add any salt to this recipe. There is plenty of sodium in the dressing and cheese that will flavor the food and keep it from being bland. Best when served cold.
Want to cut a few calories? Hold the cheese.