Back to Colorful Spiral Pasta Salad

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Colorful Spiral Pasta Salad Recipe

Colorful Spiral Pasta Salad Recipe

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. YIELD: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

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).

Nutritional Facts

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

Reviews for Colorful Spiral Pasta Salad

Sort By :
MY REVIEW
Reviewed May. 19, 2016

"Very good!"

MY REVIEW
Reviewed Apr. 23, 2016

"This is the best salad for home or to take anywhere. You can add any vegetables you like...fresh sweet peppers, onion, mushrooms, asparagus, chopped carrots...and the bowl always ends up cleaned of the last bit. Even if you keep it a day or so, the flavors are even better. I especially like Feta or Parmesan cheeses."

MY REVIEW
Reviewed Jun. 28, 2015

"Easy, healthy and oh so good!"

MY REVIEW
Reviewed Jun. 27, 2015

"I have made many versions of this recipe, and I have found that adding some FETA CHEESE is a wonderful addition to this dish. Also I tend to add Green and Red Bell Peppers since my kids like them so much."

MY REVIEW
Reviewed Jun. 27, 2015

"A summer favorite. I add a green, a red, an yellow and an orange sweet pepper."

MY REVIEW
Reviewed Jun. 15, 2015

"Quick, easy, and very good!!!!"

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."

MY REVIEW
Reviewed May. 18, 2013

"I use tomatoes, cucumbers and onion in mine, but you could use any number of ingredients to suit your taste....good and easy"

MY REVIEW
Reviewed May. 18, 2013

"Had to change because of the sodium content. I only put half the olives and I used a low sodium Italian dressing. I really like the idea of cheese and ham chunks. Could just make my low sodium family member push those aside!"

MY REVIEW
Reviewed May. 18, 2013

"I make this pasta a little different. I take out the broccoli and olives. I use the pasta, grape tomatoes (cut in half), chucks of ham and chunks of cheese. You can buy those already in chucks in your dairy section. I use the Italian dressing also. I love this recipe. So fast and easy."

MY REVIEW
Reviewed May. 17, 2013

"Easy and yummy. I used only 1 cup of dressing and shredded parm cheese"

MY REVIEW
Reviewed May. 23, 2012

"I needed a recipe for a Wednesday night church supper to compliment hamburgers and baked beans. This was it! I've had several ask if I would share the recipe. The only thing I would do different is add a bit of chopped red onion. Enjoy!"

Loading Image