Italian Pasta Salad

Italian Pasta Salad

21 Reviews 5 Pics
Janet Eckermann
Recipe by  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

Adjust Servings

Original recipe yields 6 servings

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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 (21)

Rate This Recipe
Helen
108

Helen

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!

lilian
91

lilian

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

ddwh57
91

ddwh57

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

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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Italian Pasta Salad I

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Simple Italian Pasta Salad