Italian Vegetable Salad Recipe
Italian Vegetable Salad Recipe photo by Taste of Home

Italian Vegetable Salad Recipe

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Even our two small children eat their vegetables when I serve this colorful nutritious combination. To make it a main dish, I'll stir pepperoni slices and cooked cooled pasta into the crunchy, creamy blend. -Debbie Laubach, La Prairie, Minnesota
TOTAL TIME: Prep: 20 min. + chilling
MAKES:14 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 14 servings


  • 5 cups fresh broccoli florets (1 large bunch)
  • 5 cups fresh cauliflowerets (1 small head)
  • 4 plum tomatoes, chopped
  • 1 medium cucumber, peeled and sliced
  • 1 medium sweet onion, thinly sliced
  • 1 cup sliced fresh carrots
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 1/2 cup pimiento-stuffed olives
  • 1 bottle (8 ounces) Italian salad dressing
  • 1 bottle (8 ounces) creamy Italian salad dressing
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese

Nutritional Facts

1 cup: 0g saturated fat (0g sugars, 0g fiber)


  1. In a large salad bowl, combine the first eight ingredients. Combine salad dressings; pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 4 hours. Stir in cheese just before serving. Yield: 14 servings.
Originally published as Italian Vegetable Salad in Taste of Home February/March 2000, p33

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Reviewed Jun. 27, 2011

"it was very good i made it for a party and everyone loved it"

Reviewed Jan. 15, 2010

"This is very good. I've taken it to our family reunion a couple of times. I omit the onion since it can get strong fairly soon."

Reviewed Apr. 15, 2009

"My family loved this salad so we decided to make it for our daughter's got lots of compliments. I don't know the person who put it in Taste of Home, but I am happily passing it on to others."

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