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Italian Dressing Pasta Salad

This colorful salad is hearty enough to be a light meal in itself. It's a great make-ahead dish, since the full flavors of the herbs and veggies need a little time to blend.

36 ServingsPrep: 1 hour + chilling

Ingredients

2 packages (12 ounces each) tricolor spiral pasta
2 packages (16 ounces each) frozen California-blend vegetables, thawed
2 pints grape tomatoes
1 large zucchini, halved and thinly sliced
1 large yellow summer squash, quartered and thinly sliced
1 large red onion, finely chopped
1 block (8 ounces) cheddar cheese, cubed
1 block (8 ounces) Monterey Jack cheese, cubed
2 packages (4 ounces each) crumbled tomato and basil feta cheese
1 bottle (16 ounces) Italian salad dressing
3 tablespoons minced fresh parsley
1 tablespoon minced fresh basil
1 teaspoon Italian seasoning
1 teaspoon seasoned salt
1/2 teaspoon pepper
1 can (3.8 ounces) sliced ripe olives, drained
Grated Romano cheese, optional

Directions

Cook pasta according to package directions. Rinse with cold water;
drain well. In two large bowls, combine the California vegetables,
tomatoes, zucchini, yellow squash, onion, cheeses and pasta.
In a small bowl, combine the salad dressing, parsley, basil, Italian

2 of 2

Italian Dressing Pasta Salad (continued)

Directions (continued)

seasoning, seasoned salt and pepper. Pour over pasta mixture; toss
to coat. Stir in olives. Cover and refrigerate for 8 hours or
overnight.
Toss before serving. Serve with Romano cheese if desired. Yield: 36
servings.

Nutrition Facts: 1 serving (3/4 cup) equals 157 calories, 10 g fat (3 g saturated fat), 15 mg cholesterol, 405 mg sodium, 11 g carbohydrate, 1 g fiber, 5 g protein.