Buitoni's Garden Pasta Salad

Buitoni's Garden Pasta Salad

37 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Recipe by  Buitoni®

“Here's a traditional, easy-to-make pasta salad that's full of flavor. Make ahead and store in the refrigerator for easy entertaining or brown bag lunches.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

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Directions

  1. PREPARE pasta according to package directions. Chill.
  2. POUR dressing into large bowl. Add pasta, tomatoes, broccoli, bell pepper, cheese and olives; toss well to coat. Refrigerate or serve immediately.

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Reviews (37)

Rate This Recipe
MARY
5

MARY

Made this for a shower, everyone liked it-thought I bought it. I changed things a bit-I used 1 orange pepper and 1 yellow pepper, I added 2 cloves of fresh garlic (minced),also as suggested, I added 1/2 of a red onion, and I used grape tomatoes, which I added, along with the cheese, in the morning. The rest I made the night before to give the flavors time to blend.

MRACK
5

MRACK

I made this salad for a 4th of July party for 15 people, everyone LOVED it even the kids. It was so easy to make and tastes so good. I can't wait for another party to make it again !!! The next time I make it I would add a couple things. I would add about a 1/2 cup of diced red onions, and a avacado. It is still good just the way it is, but to add a little more zip !!!!

jenneterz1295
4

jenneterz1295

This was terrific! I used this for two covered-dish meals I had within one day of each other. I couldn't find Buitoni's tortellini, but I did find a huge bag (42 oz, I think) of another brand and it still worked out great (half the bag for each batch). For the first batch, my mother was helping and unknowingly used a different salad dressing than I was planning to use, and it was still great. I used the Newman's Own Family Italian for the second batch and did like it better. To make things a little easier, I used thawed frozen baby broccoli florets (again was able to find a large enough bag that I had enough for two batches) rather than fresh florets. I also used plum/roma tomatoes, sliced in half then cut into several slices. They're pretty and have really good flavor, especially this time of year when local garden tomatoes are unavailable. This recipe has substance to it, is healthy, and is delicious. I'd definitely try it again!

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 284 cal
  • 14%
  • Fat
  • 13.2 g
  • 20%
  • Carbs
  • 32.4 g
  • 10%
  • Protein
  • 10.7 g
  • 21%
  • Cholesterol
  • 39 mg
  • 13%
  • Sodium
  • 777 mg
  • 31%

Based on a 2,000 calorie diet

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