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Vibrant Veggie Rotini Pasta Salad – vegetarian recipe
Stav Kogan

Vibrant Veggie Rotini Pasta Salad

Get ready to meet your new favorite potluck hero! This vibrant Veggie Rotini Pasta Salad is a guaranteed crowd-pleaser, featuring a mix of whole wheat and classic rotini, fresh vegetables, and a zesty herb dressing.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 2 hours 35 minutes
Servings: 6 serving
Calories: 563
Ingredients Method Nutrition

Ingredients
  

  • For the Salad (Serves 6)
  • ½ pound (225 g / 7.9 oz) whole wheat rotini
  • ½ pound (225 g / 7.9 oz) white rotini
  • 3 cups (225 g / 7.9 oz) sliced mushrooms
  • 1 tablespoon (15 ml / 0.5 fl oz) olive oil
  • 3 cups (300 g / 10.6 oz) broccoli florets
  • 1 cup (150 g / 5.3 oz) peas, fresh or frozen
  • 15 cherry tomatoes, halved
  • ½ cup chopped fresh parsley
  • ¼ cup finely diced red onion
  • For the Zesty Herb Dressing
  • ⅔ cup olive oil
  • 3 tablespoons (45 ml / 1.5 fl oz) red wine vinegar
  • 4 cloves garlic, minced
  • ½ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried tarragon, crumbled
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon (5 ml / 0.2 fl oz) salt
  • Freshly ground black pepper, to taste
  • for the Perfect Pasta Salad
  • For the best flavor and texture, use a 50/50 blend of whole wheat and white rotini. Using all whole wheat can be overpowering, while the mix provides a nutty flavor and extra nutrients without being too heavy.
  • This salad tastes even better the next day! You can prepare it up to 48 hours in advance, which allows the flavors to deepen and meld together beautifully.
  • For the best flavor, pull the salad out of the fridge about 20-30 minutes before serving. This allows the olive oil in the dressing to loosen up and the flavors to shine.

Method
 

  1. Cook the Pasta: In a large pot of boiling, salted water, cook both the whole wheat and white rotini together until al dente.
  2. Drain immediately in a colander and rinse with cold water to stop the cooking process.
  3. Drain thoroughly and transfer to a large serving bowl.
  4. Sauté the Mushrooms: While the pasta cooks, heat 1 tablespoon (15 ml / 0.5 fl oz) of olive oil in a skillet over medium heat.
  5. Add the sliced mushrooms and sauté until tender and nicely browned.
  6. Add the cooked mushrooms to the pasta and toss.
  7. Prepare the Veggies: Steam the broccoli florets until tender-crisp and still bright green. Plunge them into an ice bath or run under cold water to preserve their color, then drain well. If using fresh peas, steam them for about 5 minutes. If using frozen, simply thaw them.
  8. Pat the vegetables dry and add them to the bowl along with the halved cherry tomatoes, parsley, and red onion.
  9. Make the Dressing: In a small jar with a tight-fitting lid, combine all dressing : olive oil, red wine vinegar, minced garlic, basil, oregano, tarragon, red pepper flakes, salt, and pepper. Shake vigorously until well emulsified.
  10. Combine and Chill: Pour the dressing over the pasta and vegetable mixture.
  11. Toss gently until everything is evenly coated.
  12. Cover the bowl and chill in the refrigerator for at least 2 hours to allow the flavors to meld.
  13. Serve: Before serving, allow the salad to sit at room temperature for about 20-30 minutes for the best flavor and texture.
  14. Toss again and enjoy!
  15. Don't waste the stalks! Finely slice or julienne the leftover broccoli stalks. They are delicious sautéed with lemon and garlic or can be added to stir-fries and soups.

Nutrition

Calories: 563kcalCarbohydrates: 65gProtein: 14gFat: 28g

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