Mama’s Pasta Salad Recipe with Fresh Veggies

Ready in about 20 minutes from start to finish, the salad benefits from chilling so the flavors can meld. It’s a timeless, crowd-pleasing recipe that’s easy to customize—swap in your favorite vegetables or add pickled items for extra tang.

• 12 oz tri-color rotini pasta
• 1 red bell pepper, finely chopped
• 1 can black olives, drained and finely chopped
• 1 small head of broccoli, finely chopped
• 1/2 cup plus 2 tbsp red wine vinegar
• 1/2 cup plus 2 tbsp olive oil
• 1 cup grated Parmesan cheese
• 1/4 cup Italian seasoning
• Salt and pepper to taste

1. Cook the tri-color rotini according to the package directions until al dente. Drain the pasta and rinse briefly under cold water to stop the cooking process and cool it down.
2. In a large mixing bowl, combine the cooled pasta with the chopped red bell pepper, chopped black olives, and finely chopped broccoli.
3. Whisk together the red wine vinegar and olive oil, then stir in the grated Parmesan and Italian seasoning. Pour the dressing over the pasta and vegetables and toss until everything is evenly coated. Season with salt and pepper to taste.
4. Cover the bowl and refrigerate the pasta salad for at least 1 hour to allow the flavors to meld. For best results, chill overnight. Serve cold.

• You can easily customize this pasta salad—add diced cucumber, halved cherry tomatoes, marinated artichoke hearts, pepperoncini, or roasted red peppers for extra color and texture.
• Freshly grated Parmesan yields the best texture and flavor; pre-grated cheese can be used if preferred.
• This salad keeps well in an airtight container in the refrigerator for up to 3 days. Stir before serving and adjust seasoning if needed, since cold dishes can taste less salty.
• If the salad tastes muted after chilling, add a splash more red wine vinegar, a drizzle of olive oil, or a pinch of salt to brighten the flavors before serving.
• For a creamier version, stir in a few tablespoons of mayonnaise or Greek yogurt to the dressing. For a lighter vinaigrette, reduce the oil slightly and increase the vinegar or add a squeeze of lemon.
• To make this dish vegetarian-friendly, ensure any added cheeses are suitable for your dietary preference. The recipe as written is meat-free.
• Leftovers make a great packed lunch or side for grilled meats. Keep the salad chilled until serving to preserve freshness and crunch.