This salad was chock full of veggies! Broccoli, carrots, peppers, tomatoes, beans, and cucumbers! But really, feel free to add any veggie your little heart desires. Adding or subtracting from this combo! Or whatever happens to be in the bottom drawer of your refrigerator!
And then for the utterly amazing dressing! Not the typical italian or ranch dressing! It’s a tangy but yet sweet apple cider vinegar and olive oil combo! The recipe makes a very large batch of dressing and so I highly recommend cutting it in half. Otherwise your veggies will be swimming in it like mine were!
Veggie Loaded Pasta Salad
1 pound pasta noodles (I used penne)
1 thinly sliced cucumber
1 medium red onion
4-5 roma tomatoes
1/2 cup shredded carrots
1/2 head broccoli
1 diced pepper
1 can white beans, drained and rinsed
1 1/2 cups apple cider vinegar
1 1/2 cups sugar
1 tablespoon dried parsley flakes
1 teaspoon pepper
1 teaspoon garlic salt
3/4 cup olive oil
1/2 teaspoon celery seed
Cook pasta according to package instructions (I recommend leaving them a little on the under cooked side because they will soften a little more as they absorb the dressing.) Drain and place in a large mixing bowl.
While the pasta is cooking, prepare the dressing. In a medium sized sauce pan, combine all of the ingredients. Stir until the sugar is dissolved. Pour over noodles.
Slice and dice desired veggies. Mix into noodles and dressing. Season with salt and pepper if needed.