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Potluck Pasta Salad

 Potluck Pasta Salad
“This dish is a hit and it keeps beautifully in the refrigerator for days,” says Erika Shupe of Mount Vernon, Washington. “With pasta, veggies and cheese, it’s a complete meal that’s filling and flavorful!”
12 ServingsPrep/Total Time: 30 min.


  • 8 ounces uncooked spiral pasta
  • 1-3/4 cups fresh broccoli florets
  • 1-1/2 cups fresh cauliflowerets
  • 8 ounces Monterey Jack cheese, cubed
  • 1 can (6 ounces) pitted ripe olives, drained and halved
  • 1/2 cup quartered cherry tomatoes
  • 1/3 cup olive oil
  • 1/4 cup white wine vinegar
  • 1-1/2 teaspoons Dijon mustard
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon pepper


  • Cook pasta according to package directions. Meanwhile, in a large
  • serving bowl, combine the broccoli, cauliflower, cheese, olives and
  • tomatoes.
  • Drain pasta and rinse in cold water; add to vegetables. In a small
  • bowl, whisk the dressing ingredients. Pour over salad; toss to coat.
  • Chill until serving. Yield: 12 servings.