Poppy Seed Pasta Salad Recipe
Poppy Seed Pasta Salad Recipe photo by Taste of Home

Poppy Seed Pasta Salad Recipe

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Broccoli, cauliflower and sunflower kernels give this colorful salad an enticing crunch. You can add almost any vegetable that suits your fancy to this surprising simple recipe.
TOTAL TIME: Prep: 30 min. + chilling
MAKES:6 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 6 servings


  • 1 package (12 ounces) tricolor spiral pasta
  • 1 cup halved cherry tomatoes
  • 1 can (3.8 ounces) sliced ripe olives, drained
  • 1/2 cup fresh broccoli florets
  • 1/2 cup fresh cauliflowerets
  • 1/4 cup julienned yellow summer squash
  • 1 bottle (12 ounces) poppy seed salad dressing
  • 1/4 cup sunflower kernels

Nutritional Facts

1 serving (3/4 cup) equals 576 calories, 30 g fat (4 g saturated fat), 20 mg cholesterol, 601 mg sodium, 62 g carbohydrate, 3 g fiber, 9 g protein.


  1. Cook pasta according to package directions; drain and rinse in cold water.
  2. Transfer to a large serving bowl; add the tomatoes, olives, broccoli, cauliflower and squash. Drizzle with dressing and toss to coat. Cover and refrigerate for 2 hours or overnight. Just before serving, sprinkle with sunflower kernels. Yield: 6 servings.
Originally published as Poppy Seed Pasta Salad in Taste of Home April/May 2005, p35

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Reviewed May. 26, 2012

"This is excellent. I substituted cucumber for the yellow summer squash. I made it with the chicken strips on the same page."

Reviewed Jul. 13, 2010

"This is the best and easiest summer salad ever. My sons request this for every get together we have. You can mix and match all the vegetables in the recipe and I also use cucumbers, in place of any vegetables not on hand and omit the olives. The sunflowers add a wonderful, crunchy nutty texture and taste."

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