Vegetable Pasta Salad I


"Healthy, tasty, and very easy to make. Use your favorite fresh or frozen vegetables. Pepper flavored olive oil works well, too."

Ingredients 50 m {{adjustedServings}} servings 527 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 527 kcal
  • 26%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 41.8g
  • 13%
  • Protein:
  • 62.9 g
  • 126%
  • Cholesterol:
  • 137 mg
  • 46%
  • Sodium:
  • 192 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Bake chicken breast halves in a preheated oven until the juices run clear. About 30 minutes if thawed, 45 minutes if frozen.
  3. Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.
  4. 4 minutes before the pasta is ready, add frozen vegetables. When pasta is cooked, remove pasta and vegetables from heat, drain. Cut chicken into small cubes and add to the pasta-vegetable mix. Season with olive oil, pepper, salt.
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Reviews 8

  1. 9 Ratings


I liked this recipe because it was so simple, but did add a few things to give it a bit of extra flavor. I made it as a side dish, so left out the chicken. I added fresh basil and green onions, then sprinkled parmesan cheese on top. We all enjoyed it, and I'm sure I'll make it again. Nice on a hot day, and the leftovers make an easy lunch!

Sherry Silveira

My family loved this meal. I had to make a 2nd batch since the first one disappeared right away. I doubled the amount of vegetables and added 1 package of onion soup mix powder.


Loved using frozen veggies--so easy. Needs a lot of spices like seasoning salt. Best if it sits and marinates for awhile.