Easy Pasta Salad

To bring this tangy, vegetable-packed pasta salad together in a snap, we used fresh roasted red peppers and store-bought Italian dressing. The dish takes mere minutes to make, but the longer it sits in the refrigerator, the better it tastes!

Yield: 8 to 10 servings


Kosher salt and freshly ground black pepper

1 pound cavatappi or other short curly pasta shape

2 medium cucumbers, sliced thin and quartered (about 4 cups)

4 cups broccoli florets (from 1 large head)

6 ounces cherry tomatoes, quartered (about 2 cups)

16-ounce red peppers, roasted

1/2 cup grated Parmesan

1 1/2 cups Italian dressing


  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente.
  2. Add the cucumbers, broccoli, tomatoes, red peppers, Parmesan, pasta, 1/2 teaspoon salt and a few grinds of black pepper to a large bowl. Pour the Italian dressing over the top and toss until well combined. Cover and refrigerate until the pasta is cold, about 2 hours and up to overnight.