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Italian Pasta Salad

 Italian Pasta Salad
This zesty recipe combines vegetables and pasta in a creamy dressing. Refreshing and filling, this change-of-pace salad is perfect as a side dish. It's always popular at a potluck.
6 ServingsPrep: 15 min. + chilling Cook: 10 min.


  • 1 cup uncooked spiral pasta
  • 1-1/2 cups halved cherry tomatoes
  • 1 cup sliced fresh mushrooms
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup chopped green pepper
  • 3 tablespoons thinly sliced green onions
  • 1 cup zesty Italian salad dressing
  • 3/4 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup cubed provolone cheese
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • Leaf lettuce, optional


  • Cook pasta according to package directions; rinse with cold water and
  • drain. Place in a large bowl; add the tomatoes, mushrooms, peppers,
  • onions and salad dressing. Cover and refrigerate for at least 4
  • hours or overnight; drain.
  • In a small bowl, combine the mayonnaise and Parmesan cheese; stir in
  • the provolone cheese and olives. Gently fold into the pasta mixture.
  • Serve in a lettuce-lined bowl if desired. Yield: 6 servings.
Nutritional Facts: 1 cup equals 442 calories, 39 g fat (7 g saturated fat), 21 mg cholesterol, 920 mg sodium,

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Italian Pasta Salad (continued)

Nutritional Facts: 16 g carbohydrate, 2 g fiber, 7 g protein.