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Italian Pasta Salad

Italian Pasta Salad

Janet Eckermann

Janet Eckermann

This wonderful dish combines all your favorite vegetables in one dish that can be adapted to your own tastes. If preparing a day ahead, refrigerate, then stir in 1/2 cup additional Italian dressing before serving. Also terrific with Ranch, Caesar, Red Wine Vinaigrette, Parmesan, and most other dressings!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 41g
  • 13%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 809 mg
  • 32%

Based on a 2,000 calorie diet

Directions

  1. Cook pasta according to package directions. Drain, and rinse with cold water until completely cool.
  2. In large bowl, combine pasta, vegetables, cheese, and olives. Toss well with dressing. Serve chilled or at room temperature.
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Reviews

Helen
108

Helen

9/28/2006

THIS RECIPE IS BETTER WITHOUT THE FROZEN VEGGIES, TRY MY VERSION: SOME LIGHTLY STEAMED FRESH BROCCOLI CHOPPED AND ONE CHOPPED ONION THEN ADD A JAR OF ARTICHOKE HEARTS LASTLY ADD A CAN OF ALBACORE SOLID TUNA..ITS DELICIOUS WITH THE ITALIAN DRESSING!! YUMMM!

ddwh57
92

ddwh57

1/3/2004

Love it, love it, love it! Very easy and wonderful tasting! Great to take to picnics and potlucks.

lilian
91

lilian

1/29/2006

excellent recipe-- i used tri-color rotini for a more colorful addition and substituted shredded parmasan for the cheddar. tastes great!

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