TOTAL TIME: Prep: 25 min. + chilling
MAKES: 6-8 servings


  • 8 ounces uncooked spiral or cartwheel pasta
  • 3 cups assorted chopped fresh or frozen vegetables
  • 1 bottle (16 ounces) zesty Italian salad dressing, divided
  • 1 cup cubed cooked chicken, turkey or ham
  • 1 cup cubed cheddar, mozzarella or Monterey Jack cheese
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • Minced fresh parsley or basil, optional

Nutritional Facts

1 cup: 422 calories, 29g fat (6g saturated fat), 33mg cholesterol, 1128mg sodium, 27g carbohydrate (4g sugars, 2g fiber), 14g protein.


  1. Cook pasta according to package directions. Drain but do not rinse. Return pasta to the pan; add vegetables and toss. Cover for 3-5 minutes. Vegetables will lightly steam in pasta.
  2. Place pasta in a large salad bowl. Top with three-fourths of the dressing and lightly toss. Chill several hours or overnight.
  3. If pasta is dry, add remaining dressing along with meat, cheese, olives, and parsley or basil if desired. Chill until serving. Yield: 6-8 servings.
Originally published as Garden Pasta Salad in Reminisce September/October 1992, p53

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