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Garden Pasta Salad Recipe

This salad includes not only garden vegetables but pasta too. It is a great side dish to any meal.—Bernard Bellin, Franklin, Wisconsin

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Garden Pasta Salad Recipe

Prep: 25 min. + chilling

Yield: 6-8 Servings

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Ingredients

8 ounces uncooked spiral or cartwheel pasta
3 cups assorted chopped fresh or frozen vegetables
1 bottle (16 ounces) zesty Olive Garden Signature Italian Dressing, divided

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Light & Creamy Italian Dressing

The salad dressing you love at Olive Garden is now available to use at home on salads, sandwiches, veggies and more!

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1 cup cubed cooked chicken, turkey or ham
1 cup cubed cheddar, mozzarella or Monterey Jack cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
Minced fresh parsley or basil, optional

Directions

Cook pasta according to package directions. Drain but do not rinse. Return pasta to the pan; add vegetables and toss. Cover for 3-5 minutes. Vegetables will lightly steam in pasta.
Place pasta in a large salad bowl. Top with three-fourths of the dressing and lightly toss. Chill several hours or overnight.
If pasta is dry, add remaining dressing along with meat, cheese, olives, and parsley or basil if desired. Chill until serving. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 422 calories, 29 g fat (6 g saturated fat), 33 mg cholesterol, 1,128 mg sodium, 27 g carbohydrate, 2 g fiber, 14 g protein.

Originally published as Garden Pasta Salad in Reminisce September/October 1992, p53