Italian Pasta Salad

21 Reviews

“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!” - by Janet Eckermann

Ingredients

8 ounces rotini pasta
2 1/2 cups frozen mixed vegetables
1/2 cup diced Cheddar cheese
1/3 cup pitted black olives (optional)
1 cup Italian-style salad dressing

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Metric US

Original recipe yields 6 servings

Directions

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

Nutrition

Amount Per Serving (6 total)

Calories
338 cal
17%

Fat
16.3 g
25%

Carbs
41 g
13%

Based on a 2,000 calorie diet

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Reviews (21)

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104

Helen

Sep. 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 SO..." See moreLID TUNA..ITS DELICIOUS WITH THE ITALIAN DRESSING!! YUMMM!"

ddwh57

Jan. 3, 2004

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

lilian

Jan. 29, 2006

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

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