Tennille's Italian Pasta Salad3 Reviews
- Prep: 30 min
- Cook: 20 min
- Ready In: 1 hr 30 min
“This recipe is a zesty pasta salad which can be altered by adding your favorite vegetables - a great recipe for any occasion!” - by Tennille Nelson
Original recipe yields 7 servings
- Steam broccoli and cauliflower florets until tender. Place broccoli and cauliflower in a large bowl, toss with butter and salt.
- Bring a large pot of salted water to a boil. Stir in the macaroni and return the water to a boil. Let cook until the noodles are al dente, drain well.
- In a large mixing bowl, mix the Italian dressing with the hot macaroni. Next, mix in the carrots, cucumbers, tomatoes, broccoli, and cauliflower. Cover the bowl and refrigerate for 30 minutes.
- After the pasta and vegetables have been chilling for 30 minutes, stir in the cheese. Return the bowl to the refrigerator for another 30 to 45 minutes before serving.
Amount Per Serving (7 total)
- 865 cal
- 33.6 g
- 112.4 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"Unlike the other reviews, I used the full amt of everything and thought it came out perfect! Gave 4 stars instead of 5 just because there should be more green colored veggies in it to make it more app..." See moreetizing. But other than that, the dressing amt was good for us. Will make it again sometime."
"Tasty salad, but would definitely use half the amount of pasta (16 ounces, NOT 32 ounces) - even for 7 servings! I also used half the amount of Italian salad dressing (8 ounces) instead of the 16 ounc..." See morees. I may try this recipe again."
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