Festive Pasta Salad

Festive Pasta Salad

Ronzoni Garden Delight(R) Pasta 0

"This colorful pasta salad is loaded with crunchy fresh vegetables and cubed Cheddar cheese."

Ingredients 27 m {{adjustedServings}} servings 821 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 821 kcal
  • 41%
  • Fat:
  • 54.1 g
  • 83%
  • Carbs:
  • 68.5g
  • 22%
  • Protein:
  • 19.9 g
  • 40%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 1327 mg
  • 53%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
  2. In large bowl, stir together salad dressing, mayonnaise, pepper and salt. Stir in cooled pasta and remaining ingredients; toss lightly until pasta and vegetables are evenly coated. Cover; refrigerate.
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  • Tip: For a healthier option, try fat-free dressing
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Reviews 6

  1. 9 Ratings


The dressing is really good. I chose to use broccoli rather then cauliflower and I added red and green onion.


This recipe was easy and tasty. I added peperoncini, zucchini and broccoli. You can add pretty much anything you have on hand that you like.


I made significant changes due to me not liking some of the ingredients and wanting to use what I had in my fridge. While I was cooking my whole grain pasta, I sauteed 1 medium chopped sweet onion, yellow bell pepper (sweeter than green), chopped chicken breast & fresh baby spinach. After straining the pasta, I added the chicken/veggie mix. In separate bowl, I whisked together light mayo, light Italian dressing, salt & pepper (to taste). I added that to the pasta/chicken/veggie mix. Then added the cubed chedder cheese. My family and I ate this right away while it was still very warm because we were all starving and didn't want to wait until it was cool. SO YUMMY!!! My only disappointment was that I didn't double the recipe...I had no leftovers to take to work the next day!! :-(