Colorful Spiral Pasta Salad Recipe
Colorful Spiral Pasta Salad Recipe photo by Taste of Home

Colorful Spiral Pasta Salad Recipe

Publisher Photo
Tackle gatherings to go with a bright pasta salad. This tricolor toss-up with broccoli, tomatoes, olives and a hardworking dressing is the easiest one you could take. —Amanda Cable, Boxford, Massachusetts
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:14 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 14 servings

Ingredients

  • 1 package (12 ounces) tricolor spiral pasta
  • 4 cups fresh broccoli florets
  • 1 pint grape tomatoes
  • 1 can (6 ounces) pitted ripe olives, drained
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 cups Italian salad dressing with roasted red pepper and Parmesan

Nutritional Facts

3/4 cup equals 149 calories, 4 g fat (trace saturated fat), 0 cholesterol, 513 mg sodium, 24 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 2 minutes of cooking. Drain and rinse in cold water.
  2. Transfer to a large bowl. Add the tomatoes, olives, salt and pepper. Drizzle with salad dressing; toss to coat. Chill until serving. Yield: 14 servings (3/4 cup each).
Originally published as Colorful Spiral Pasta Salad in Simple & Delicious October/November 2011, p38

Nutritional Facts

3/4 cup equals 149 calories, 4 g fat (trace saturated fat), 0 cholesterol, 513 mg sodium, 24 g carbohydrate, 2 g fiber, 4 g protein.

Reviews for Colorful Spiral Pasta Salad

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Jul. 7, 2013

Wonderful!

MY REVIEW
Reviewed May. 27, 2013

Quick, easy, and delicious. As someone else mentioned, shredded mozzarella turns this into an A+ dish for potlucks.

MY REVIEW
Reviewed May. 24, 2013

Quick, easy and good

MY REVIEW
Reviewed May. 20, 2013

Have been making a similar salad for years. Instead of broccoli & black olives, I use Greek olives, small mozzarella balls, and mini pepperoni with the tomatoes.

MY REVIEW
Reviewed May. 18, 2013

I make this often for dinners at church. My family aren't broccoli eaters, so I use onion, green pepper, grape tomatoes, and black olives. I also add sliced pepperoni, cut in half, and shredded parmesan if I have it.

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