Garden Pasta Salad

330 Reviews 26 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    1 h 30 m
L. Gale
Recipe by  L. Gale

“A zesty pasta recipe, with lots of crunchy vegetables.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

Directions

  1. Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
  2. Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
  3. Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.
  4. Chill for one hour before serving.

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Reviews (330)

Rate This Recipe
LadyKimberlyDiana
477

LadyKimberlyDiana

This is almost identical to what I make. I read a review that the Italian dressing was overkill. I would like to suggest that you allow people to add their own dressing. We also serve the parmasean cheese on the side, because people like different amounts. We found that "Newman's Own" Oil and Vinegar is especially well liked by most people. If you like it a bit spicier, try the salad seasoning you find in the herbs & spices section as well. Also, we find that halved cherry tomatoes are prettier and often have more flavor than most tomatoes we get up north. Also, you can try sliced black olives for color contrast & variety. It's really a great recipe though, both as suggested and with your own touches. People have varied tastes and by letting them add their own seasoning, they can adjust amounts with ease. You won't have the chance to "marinate," but for company, dieters, diet-restricted, and/or a husband like mine (who won't use dressing at all), it's essential!

NANCYNEON84
282

NANCYNEON84

I'm giving this perticular recipe only 4 stars not because it isn't delicious, but because I make it slightly differently. First, I use whatever pasta we have a lot of... Right now the Family Fav is "Whole Wheat" pasta, incuding some spaghetti, broken up to look like "worms". (We have boys, any questions? LOL) I use anything in the fridge that needs using; including- any fresh veggies, ham, bacon, pepperoni, cubed or shredded cheese (any cheese I use, I add at serving time, as it can become slimey). Olives in our house are a must: green or black & I use them whole (drained). Fresh onions & garlic: finely chopped & chushed, respectively, also. I leave the whole salad rather dry, using only a small amount of olive oil & red or white wine vinegar, shaken together, to keep it moist. **The rest of the family adds whatever Italian-type dressing they want at serving time. My preference is "Good Seasons- Zesty Italian" dry salad dressing mix made with balsamic vinegar & olive oil. However, I've also used fat-free Italian dressing with good results, but keep in mind that "Fat-Free" dressing absorbs/dries out quickly and should be used at serving time. Add some crumbled Feta instead of- or with the Parm. (But then again; I've never met a Feta that I don't like...) ;-) Oh yeah- I serve the peppers on the side becaucse I hate the damned things.

LINDA MCLEAN
155

LINDA MCLEAN

Oh boy, definitely overkill on the italian dressing!! This is the kind of salad that you can add whatever makes your taste buds dance. I didn't use the bottled dressing, however, used balsamic vinegar and olive oil along with my own spices. I also added green and black olives, red and green peppers and herb feta cheese. Yum!

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 449 cal
  • 22%
  • Fat
  • 27.4 g
  • 42%
  • Carbs
  • 45.1 g
  • 15%
  • Protein
  • 8.4 g
  • 17%
  • Cholesterol
  • 4 mg
  • 1%
  • Sodium
  • 1540 mg
  • 62%

Based on a 2,000 calorie diet

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