All-in-One Salad

Every year when school goes back into session, I always have a hard time keeping track of my meals while I’m running across campus to reach my classes on time. And eating junk food every single day would make me sick to my bones so I can’t even grab fast food on the way either. However, salads are the perfect option that fill your tummy without leaving you with that terrible groggy feeling that usually follows an unhealthy meal.

This all-in-one salad is one of my favorite salads because it’s super easy to make and it combines a variety of vegetables together. It’s packed with lots of fiber, flavor and color!

By mohini

Skill Scale: Easy
Serving: 4
Prep Time: 0day 0 h 5 min
Cook Time: 15 minutes

Ingredients

tri-colored rotini pasta - 1 cup
green beans - 1 cup, (trimmed & cut into 1 inch pieces)
broccoli florets - 2 cup
carrot - 1, (sliced)
green bell pepper - ½, (diced)
red onion - ¼, (diced)
olives - 15-16, (cut into thirds each)
cherry tomatoes - 15-16, (halved)
assorted lettuce leaves - 4 cup
Dressing
mayonnaise - 2 tbsp
ketchup - 1 tbsp
vinegar - 1 tsp
chili sauce - 1 tsp
salt - ¼ tsp
black pepper - ¼ tsp

Instructions

Boil pasta to al dente according to package directions
Drain pasta and set aside
Boil water in a saucepan with 1 tsp salt
Put green beans, broccoli florets and carrots in boiling water and blanch them for about 4-5 minutes until crisp tender
Drain the vegetables and shock them by putting them in ice cold water for 2-3 minutes to retain the color
Drain the vegetables again and set aside
Put the boiled vegetables, green bell pepper, red onion, olives, cherry tomatoes, lettuce and pasta in a big bowl and set aside
Mix mayonnaise, ketchup, vinegar, chili sauce, salt and black pepper in a small container
Pour the dressing onto the salad and toss
Serve immediately