Menu
Italian Pasta Salad Italian Pasta Salad
Italian Herb Salad Dressing Italian Herb Salad Dressing
Italian Salad Italian Salad
Italian Dressing Italian Dressing
Spaghetti Salad with Italian Dressing Spaghetti Salad with Italian Dressing
Quick Italian Salad Dressing Quick Italian Salad Dressing
Italian Broccoli Pasta Salad Italian Broccoli Pasta Salad
Italian Vegetable Salad Italian Vegetable Salad
Italian Spaghetti Salad Italian Spaghetti Salad
Italian Basil Pasta Salad Italian Basil Pasta Salad
Marinated Italian Pasta Salad Marinated Italian Pasta Salad
Pizza Pasta Salad Pizza Pasta Salad
Simple Italian Salad Simple Italian Salad
Deli-Style Italian Pasta Salad Deli-Style Italian Pasta Salad
Italian Salad with Lemon Vinaigrette Italian Salad with Lemon Vinaigrette
Italian Garden Salad Italian Garden Salad
Italian Fresh Vegetable Salad Italian Fresh Vegetable Salad
Spaghetti Pasta Salad Spaghetti Pasta Salad
Marinated Italian Salad Marinated Italian Salad
Italian Potato Salad Italian Potato Salad

Italian Dressing Pasta Salad

1 review
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 1 hour + chilling

Makes

36 servings

Updated: Oct. 03, 2022
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. For more tasty ideas, check out these other cold pasta salad recipes.
Italian Dressing Pasta Salad
Italian Dressing Pasta Salad Recipe photo by Taste of Home
Next Recipe

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

  1. 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.
  2. In a small bowl, combine the salad dressing, parsley, basil, Italian seasoning, seasoned salt and pepper. Pour over pasta mixture; toss to coat. Stir in olives. Cover and refrigerate for 8 hours or overnight.
  3. Toss before serving. Serve with Romano cheese if desired.

Nutrition Facts

3/4 cup: 157 calories, 10g fat (3g saturated fat), 15mg cholesterol, 405mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 5g protein.