Patty's Pasta Salad

Patty's Pasta Salad

45
Patty H. 0

"I make this salad for almost every large family gathering I attend. It is ALWAYS a great hit and there is seldom any left over. It is a great pasta salad which can easily be made the day before. You can vary the ingredients by using fresh broccoli, cauliflower, mushrooms, cucumbers, etc."

Ingredients 30 m {{adjustedServings}} servings 519 cals

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Nutrition

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  • Calories:
  • 519 kcal
  • 26%
  • Fat:
  • 27.5 g
  • 42%
  • Carbs:
  • 50.9g
  • 16%
  • Protein:
  • 18.6 g
  • 37%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 1438 mg
  • 58%

Based on a 2,000 calorie diet

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Directions

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  1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  2. In a large bowl, combine the pasta, black olives, tomatoes, pepperoni, green olives, green onions and ham or turkey. Before serving, add shredded mozzarella and dressing. Toss well and serve.
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This salad combines meat, cheese, veggies, and pasta into a picnic delight.

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Reviews 45

  1. 54 Ratings

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LSDARLING
6/18/2004

I have a similar recipe that is always received well. I cook the pasta, add the Italian dressing, then add a little McCormick Salad Supreme - about 1/4 of the bottle. I stir this up and let it sit overnight so that the flavors can meld. Then the next day I add all the other ingredients and a little more dressing if necessary. Delicious!

JNORTH25
12/4/2003

This is the best pasta salad I have ever made! I made it for a party for the first time and everyone loved it. I made it the night before, adding everything except the cheese, so the dressing would soak into the pasta. It was wonderful!! Just tossed the cheese in before serving, and add a little more dressing. I also cut chery tomatoes in half and added to the salad instead of cutting up whole tomatoes--less messy.

souliere
12/4/2003

Great party or gathering salad. Broccoli and Cauliflower as add in's are a must. Also squeeze out the excess liquid from the tomatoes to keep from diluting the dressing.