Veggie Pasta Salad Bowls

Veggie Pasta Salad Bowls


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Nothing says summer like a bowl of refreshing and light pasta salad when you’re feeling snacky during the day. This recipe is perfect for keeping in the fridge to munch on throughout the week. Serve as a quick lunch or snack on it whenever as you please!

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Time needed

5 min preparation

Serving Size / Yield

6 servings


  • 3 cups of rotini pasta, cooked according to box directions and drained
  • 1 cucumber, thinly sliced
  • 1 carrot, thinly sliced then diced
  • 1 cup of steamed broccoli florets
  • 1 cup of halved cherry tomatoes
  • ½ cup of sliced black olives
  • ½ cup of corn
  • ½ cup of olive oil
  • salt and pepper
  • add Italian salad dressing or something acidic

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In a large bowl, combine the cooked rotini, cucumber slices, carrot slices, broccoli florets, cherry tomatoes, black olives and corn. Drizzle bowl contents with olive oil and sprinkle with salt and pepper. Toss until everything is evenly coated in the seasoning.
Store the bowl in the fridge covered in plastic wrap and serve the pasta salad in smaller bowls whenever you please throughout the day/week!

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