This recipe pleasantly proves that making pasta salad doesn't have to be a time-consuming task, thanks to the head start from bottled salad dressing.
Recommended: 37 Light Pasta Recipes with Big Flavor
- 1-1/2 cups uncooked elbow macaroni
- 1 pint cherry tomatoes, quartered
- 1/2 cup chopped green pepper
- 1 celery rib, chopped
- 2 green onions, chopped
- 1/2 cup Italian salad dressing
- 1 tablespoon mayonnaise
- 1/4 teaspoon pepper
- Cook macaroni according to package directions. Drain and rinse in cold water. In a large bowl, combine the macaroni, tomatoes, green pepper, celery and onions. In a small bowl, whisk the salad dressing, mayonnaise and pepper. Pour over salad; toss to coat. Refrigerate until serving. Yield: 4 servings.
Originally published as Veggie Macaroni Salad in Taste of Home Meals in Minutes Calendar Annual 2004, p5
Reviews for Garden Veggie Pasta Salad
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Mar. 12, 2012
"I added some ranch dressing & some shredded cheddar cheese. Yummy!"