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Vegetable Pasta Salad Recipe

Vegetable Pasta Salad Recipe photo by Taste of Home

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This light, multicolored salad is an original. When I serve it at potlucks, I', always asked for the recipe. It's also a standby for the "snowbirds" who gather with us in Arizona each winter. —Kathy Crow, Cordova, Alaska

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Vegetable Pasta Salad Recipe

Prep: 25 min. + chilling

Yield: 16-18 Servings

25 25

Ingredients

12 ounces spiral pasta, cooked and drained
6 green onions, thinly sliced
1 to 2 small zucchini, thinly sliced
2 cups frozen broccoli and cauliflower, thawed and drained
1-1/2 cups thinly sliced carrots, parboiled
1 cup thinly sliced celery
1/2 cup frozen peas, thawed
1 jar (2-1/4 ounces) sliced ripe olives, drained
1 jar (6 ounces) marinated artichoke hearts, drained and quartered
DRESSING:
1/2 cup mayonnaise
1/2 cup bottled 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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1/2 cup sour cream
1 tablespoon prepared mustard
1/2 teaspoon Italian seasoning

Directions

In a large bowl, combine pasta, onions, zucchini, broccoli and cauliflower, carrots, celery, peas, olives and artichoke hearts. In a small bowl, combine dressing ingredients. Pour over pasta and vegetables and toss. Cover and refrigerate for at least 1 hour. Yield: 16-18 servings.

Originally published as Vegetable Pasta Salad in Taste of Home June/July 1993, p39

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Vegetable Pasta Salad

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Reviewed on Dec. 22, 2009 by missjj

This makes a huge salad so is great to take to a potluck or serve as a side or main dish. I've made it over and over again.

Reviewed on Oct. 05, 2009 by cwbuff

I love cold pasta salad and this one is a standout. Next time I make it I'm going to try doubling the dressing ingredients. Adding leftover ham makes it a great main dish salad! Make it earlier in the day and just bring it out at dinnertime!