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©2019 by Nutritious Nursing

This recipe is great for the end of the week, when you’re running low on groceries. You can add almost anything to this pasta salad and it’s delicious--so use your leftovers!. I made this recipe for one serving, but make as much as you’d like. Seriously, you can’t mess up with pasta salad.

 

I used veggies left-over from my salad this week—cucumber, tomato, avocado, and bell pepper. I chopped all the veggies into bite size pieces and made my own Italian dressing. Again, you can add any seasonings for your desired taste and use any dressing. I chose olive oil, but you could use any oil, mayo, etc.

1 serving | 10 minutes | 15 minutes total

Easy Italian Pasta Salad

Directions

If your pasta isn’t already cooked, boil for 8-10 minutes until soft and tender. Drain and rinse with cold water. Chop cucumber, bell pepper, roma tomato, and avocado into bite size pieces. Add to pasta. 

For the dressing, I mixed two tablespoons of olive oil with salt, pepper, Italian seasoning, and oregano. I poured this over my pasta and veggies and stirred until everything was well coated with the dressing.

Ingredients

1-1½ cups cooked rotini noodles

or other pasta

¼ medium cucumber

¼ bell pepper

½ medium roma tomato

            or ½ cup cherry tomatoes

½ avocado

1-2 tbsp olive oil

Salt and pepper to taste

Italian seasoning

oregano to taste