Pasta Salad II

Pasta Salad II


"My sister-in-law gave me this recipe years ago. It is the only pasta recipe I really like, and my daughter is always asking me to make it. She prefers more favor, so she adds additional zesty Italian salad dressing to her serving."

Ingredients {{adjustedServings}} servings 446 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 446 kcal
  • 22%
  • Fat:
  • 23.3 g
  • 36%
  • Carbs:
  • 45.6g
  • 15%
  • Protein:
  • 15 g
  • 30%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 1098 mg
  • 44%

Based on a 2,000 calorie diet

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  1. Cook rotelle pasta in boiling salted water until al dente. Rinse with cool water, and drain well.
  2. In a large bowl mix together the cubed Monterey Jack cheese, salad seasoning, black olives, and diced cucumbers.
  3. Add the drained and cooled pasta to the large bowl, pour Italian dressing over pasta and vegetables. Mix well.
  4. Refrigerate for several hours before serving.
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Reviews 40

  1. 46 Ratings

the allrecipes staff

We have updated this recipe to correct the amount of Old Bay seasoning called for in the ingredient list.


This is a wonderful pasta salad! I added chopped tomatoes and onions, and used Asiago cheese instead of Monterey Jack (it was what I had on hand). Using vegetable rotini also adds lots of color. Thanks, Linda!


Really good pasta salad. Made for a family get together and it was inhaled! I left out the cheese cubes and added some grape tomaotes I cut in half, 1/4 of a large green pepper and just a little minced vadalia onion. I've made this pasta salad before without the Old Bay, but I really like the addition of it. Made it a little spicy but it wasn't so much that my 2 year old couldn't eat it. Delicious!