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Italian Pasta Salad Recipe

Italian Pasta Salad Recipe photo by Taste of Home

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This zesty recipe combines vegetables and pasta in a creamy dressing. Refreshing and filling, this change-of-pace salad is perfect as a side dish. It's always popular at a potluck.

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Italian Pasta Salad Recipe

Prep: 15 min. + chilling Cook: 10 min.

Yield: 6 Servings

15 10 25

Ingredients

1 cup uncooked spiral pasta
1-1/2 cups halved cherry tomatoes
1 cup sliced fresh mushrooms
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
3 tablespoons thinly sliced green onions
1 cup zesty Olive Garden Signature Italian Dressing

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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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3/4 cup mayonnaise
1/2 cup grated Parmesan cheese
1/3 cup cubed provolone cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
Leaf lettuce, optional

Directions

Cook pasta according to package directions; rinse with cold water and drain. Place in a large bowl; add the tomatoes, mushrooms, peppers, onions and salad dressing. Cover and refrigerate for at least 4 hours or overnight; drain.
In a small bowl, combine the mayonnaise and Parmesan cheese; stir in the provolone cheese and olives. Gently fold into the pasta mixture. Serve in a lettuce-lined bowl if desired. Yield: 6 servings.

Lighter version: Makeover Italian Pasta Salad

Nutritional Facts 1 cup equals 442 calories, 39 g fat (7 g saturated fat), 21 mg cholesterol, 920 mg sodium, 16 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Italian Pasta Salad in Taste of Home August/September 2001, p29

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Reviews for Italian Pasta Salad

Italian Pasta Salad

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Reviewed on Oct. 15, 2012 by ghammang

Excellent..will definitely make again!

Reviewed on Aug. 21, 2012 by allenfive

This is an excellent pasta salad. I didn't have any provolone cheese on had so I used mozarella . I don't know how using provolone could have made it any better!

Reviewed on Mar. 17, 2012 by dawnrosanne

This is dawnrosanne again...I forgot to add that I could not find a block of provolone cheese in the store, so I used mozarella cheese, and instead of 1/3 cup, I think I put in 1 cup of cubed mozarella.

Reviewed on Mar. 17, 2012 by dawnrosanne

Wonderful! Took this to a party and everyone loved it. I added mini-pepperonis to it. I also followed others' suggestions and instead of just 1 cup of pasta, used two. Great zippy flavor. Important to get "Zesty Italian dressing" (not regular Italian). YUM!!

Reviewed on Jun. 22, 2011 by sherig111

Great recipe! I took this to our father's day BBQ and it was a big hit! The only thing I did different was double the recipe because a single wouldn't make enough for a crowd.

Reviewed on Jul. 08, 2010 by cherylpulver

As delicious as it looks! Everyone loved it! Used whole jarred mushrooms cut in half instead of fresh.

Reviewed on Jul. 01, 2010 by kiva2007

After serving this at one party, I was asked for the recipe multiple times!

Reviewed on Jun. 13, 2010 by StMA

Very good!

I also used a 12 oz. box of pasta.

Reviewed on May. 30, 2010 by Noack05

This is my favorite pasta salad. My children ask to have it packed in their lunch the following day. I add pepperoni to it. It has become part of our normal dinner rotation.

Reviewed on May. 27, 2010 by RD2Cook

This is delicious! Note: the call for 3/4C uncooked spiral pasta is deceiving and doesn't seem like enough to make 6 servings as the recipe states. I used a 12 oz box of pasta, which worked out well. The salad was still flavorful and creamy; and went much further than it would have using only 3/4C.