Summer Pasta Salad II

Summer Pasta Salad II

13 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    45 m
Recipe by  MENTHA

“This is the pasta salad that my mom makes. It's even better the day after.”

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Adjust Servings

Original recipe yields 10 servings



  1. Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
  2. In a bowl combine cooked pasta, red pepper, zucchini, onion, olives, artichoke hearts, broccoli, salami, pepperoni and mozzarella cheese. Toss until well mixed. Pour on one cup of the dressing and mix well. Cool in the refrigerator until ready to serve.
  3. When ready to eat, toss with remaining one cup of dressing, Parmesan cheese, parsley, salt, pepper and garlic. Garnish with tomato wedges

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Reviews (13)

Rate This Recipe


It drives me crazy when people change the recipe then rate the original recipe! I followed RECIPE WAS GREAT! I love pasta salad but never really made my own until this recipe. Since making the original recipe, I have played with it a little, I added green olives also. IT ALWAYS COMES OUT GREAT. Thank you.



This is a great dish, very colorful. I made a few adjstments however. I like to make this salad a day in advance to let the flavors mix together. I add the garlic when i first make it. I also eliminated the peperoni and decreased the salami to 1/4 lb. One pound of meat is too much for this dish. Finally, i use Kraft Roasted Red Peppper with Parmesan dressing. The dressing really makes the salad.



Fantastic! I omitted almost half of the ingredients and it's still good. I left out the artichoke, black olives, zucchini, garlic, red onion and salami. I used the KraftsRoasted Red pepper Italian Dressing with Parmesan. I can't wait until tomorrow. I'm trying to allow the flavors a chance to blend.

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Amount Per Serving (10 total)

  • Calories
  • 505 cal
  • 25%
  • Fat
  • 36.3 g
  • 56%
  • Carbs
  • 24.9 g
  • 8%
  • Protein
  • 20.7 g
  • 41%
  • Cholesterol
  • 63 mg
  • 21%
  • Sodium
  • 1900 mg
  • 76%

Based on a 2,000 calorie diet



previous recipe:

Rainbow Pasta Salad I


next recipe:

Sweet Pasta Salad