Italian Veggie Pasta Salad

Provided by the Auburn Interfaith Food Closet

RECIPE TYPE: Main – Side
SERVES: 8 – 10
TOTAL TIME: 20 minutes + chilling


  • 8 ounces uncooked spiral pasta
  • 3 cups assorted fresh vegetables, chopped (e.g. broccoli, carrots, celery, bell peppers, cauliflower, summer squash, etc.)
  • 1 tablespoon water
  • 1 cup tomatoes, diced
  • ¼ cup onion, diced
  • 1 can (2 ¼ ounces) sliced black olives, drained (optional) 
  • 1 can (1 ½ cups cooked) black beans, drained
  • 1 cup Italian salad dressing (or other dressing of your choice)
  • ¼ teaspoon salt


  1. Cook pasta according to package directions.
  2. Meanwhile, combine vegetables and water in microwave-safe dish.  Cover and microwave on High for 2-3 minutes.  Immediately place vegetables in ice water.  Drain and pat dry.
  3. Drain pasta, rinse with cold water, and drain well.
  4. In a large bowl, combine the pasta, vegetables, tomatoes, onion, olives and beans.
  5. Toss with the dressing and salt.  Cover and refrigerate.  Serve chilled.

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