Tomato Pasta Salad
Leer en Español![](https://eatgathergo.org/wp-content/uploads/2021/07/fh_tomato_pasta_salad_watermarked_v.jpg)
![Bowl with Spoon](https://eatgathergo.org/wp-content/themes/PNEP/library/images/prep-bowl.png)
Prep time:
15 minutes
![Kitchen Timer](https://eatgathergo.org/wp-content/themes/PNEP/library/images/recipe_meta_timer.png)
Cook time:
none
![Fork](https://eatgathergo.org/wp-content/themes/PNEP/library/images/fork.png)
Servings:
6 cups
Quick Tips
Need a change of pace? Try whole-wheat pasta.
Try adding other vegetables such as corn, cucumber and avocado. Low-fat vinaigrette salad dressing also works in this recipe.
Tomato Pasta Salad
Leer en Español![](https://eatgathergo.org/wp-content/uploads/2021/07/fh_tomato_pasta_salad_watermarked_v.jpg)
Ingredients:
- 4 cups cooked rotini pasta
- 2 cups chopped tomatoes
- 1 cup chopped broccoli
- 1/4 cup sliced black olives
- 2 teaspoons dry Italian herbs
- 2 tablespoons grated Parmesan cheese
- 8 ounces low-fat Italian salad dressing (about 1 cup)
Directions:
1. Combine the cooked pasta, tomatoes, broccoli and black olives together in a bowl.
2. Add the herbs, cheese and salad dressing. Stir together and refrigerate until ready to serve.
Refrigerate leftovers within 2 hours.
Photo and recipe adapted from Nutrition Matters.
Quick Tips
Need a change of pace? Try whole-wheat pasta.
Try adding other vegetables such as corn, cucumber and avocado. Low-fat vinaigrette salad dressing also works in this recipe.
![Bowl with Spoon](https://eatgathergo.org/wp-content/themes/PNEP/library/images/prep-bowl.png)
Prep time:
15 minutes
![Kitchen Timer](https://eatgathergo.org/wp-content/themes/PNEP/library/images/recipe_meta_timer.png)
Cook time:
none
![Fork](https://eatgathergo.org/wp-content/themes/PNEP/library/images/fork.png)
Servings:
6 cups
![](https://eatgathergo.org/wp-content/uploads/2021/07/tomatopastasaladnf19.jpg)
![Learn more code](https://eatgathergo.org/wp-content/uploads/2024/07/EGG-QR.png)
Purdue University is an equal access/equal opportunity institution. This material was partially funded by USDA's Supplemental Nutrition Assistance Program - (SNAP) and USDA's Expanded Food and Nutrition Education Program - (EFNEP).