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Cheesy Veggie Pasta Salad

This Cheesy Veggie Pasta Salad is a creamy, colorful, kid-approved pasta salad loaded with crunchy vegetables, tender pasta, and cheesy bites. It’s perfect for meal prep, lunch boxes, potlucks, and busy weeknights. Simple ingredients, quick prep, and big flavor in every bite!
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Veggies
  • 3 cups rotini pasta, cooked and cooled
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup shredded carrots
  • 1 cup cheddar cheese, cut into small cubes
  • 1/2 cup red bell pepper, diced
  • 1/3 cup sliced black olives (optional)
  • 1/2 cup corn kernels (fresh, canned, or thawed frozen)
Dressing
  • 1/2 cup creamy ranch or Italian dressing
  • 2 tbsp mayonnaise or Greek yogurt for extra creaminess
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • salt and black pepper, to taste

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Cutting Board
  • Chef's Knife

Method
 

  1. Cook the rotini pasta according to package instructions in salted boiling water until al dente. Drain and rinse under cold water to cool completely. Set aside to drain well.
  2. While the pasta cooks, prepare the vegetables by halving the cherry tomatoes, dicing the cucumber and red bell pepper, and shredding the carrots. Cube the cheddar cheese into small bite-sized pieces.
  3. In a large mixing bowl, add the cooled pasta, cherry tomatoes, cucumber, shredded carrots, red bell pepper, black olives, and corn kernels. Gently toss to distribute the veggies evenly through the pasta.
  4. Add the cheddar cheese cubes to the bowl and lightly toss again so the cheese is mixed throughout but doesn’t break apart.
  5. In a separate small bowl, whisk together the creamy dressing, mayonnaise or Greek yogurt, garlic powder, dried parsley, salt, and black pepper until smooth and well combined.
  6. Pour the dressing over the pasta and veggie mixture. Toss gently until everything is evenly coated and the salad looks creamy and well mixed.
  7. Taste and adjust seasoning with extra salt and pepper if needed. For the best flavor, cover and chill the Cheesy Veggie Pasta Salad in the refrigerator for about 30 minutes before serving.
  8. Serve cold or slightly chilled as a main dish or side. Store any leftovers in an airtight container in the fridge and stir in a little extra dressing if it seems dry the next day.

Notes

Feel free to customize this Cheesy Veggie Pasta Salad with your favorite vegetables, different cheeses, or added protein like grilled chicken or chickpeas. It’s perfect for meal prep and lunch boxes!