Tricolor Pasta Salad Recipe
Tricolor Pasta Salad Recipe photo by Taste of Home

Tricolor Pasta Salad Recipe

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To accompany the sandwiches, serve Tricolor Pasta Salad from Lorraine Darocha of Berkshire, Massachusetts. Pretty pasta spirals and convenient frozen veggies are tossed with a light dressing to make this colorful medley. "For vegetarians, you can add protein-rich chickpeas or beans to make it a main dish," Lorraine recommends.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6-8 servings

Ingredients

  • 1 package (16 ounces) tricolor spiral pasta
  • 1 package (16 ounces) frozen California-blend vegetables (broccoli, cauliflower and carrots)
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 to 1-1/3 cups Italian salad dressing
  • 1/4 to 1/2 teaspoon garlic salt, optional

Nutritional Facts

1 serving (1 cup) equals 345 calories, 13 g fat (1 g saturated fat), 0 cholesterol, 599 mg sodium, 47 g carbohydrate, 3 g fiber, 9 g protein.

Directions

  1. Cook the pasta according to package directions. Meanwhile, place vegetables in a microwave-safe dish. Cover and microwave at 50% power for 5-1/2 to 6-1/2 minutes or until thawed; drain. Drain pasta and rinse in cold water. In a bowl, combine the pasta, vegetables and olives.
  2. Combine salad dressing and garlic salt if desired; pour over salad and toss to coat. Refrigerate until serving. Yield: 6-8 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Tricolor Pasta Salad in Quick Cooking September/October 2001, p20

Nutritional Facts

1 serving (1 cup) equals 345 calories, 13 g fat (1 g saturated fat), 0 cholesterol, 599 mg sodium, 47 g carbohydrate, 3 g fiber, 9 g protein.

Reviews for Tricolor Pasta Salad

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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3 Star
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MY REVIEW
Reviewed Apr. 17, 2014

Made the Pasta Salad for a funeral luncheon at church. Everybody loved it. This is a keeper,

MY REVIEW
Reviewed Feb. 2, 2014

I think the concept was correct but I always use fresh julienne carrots, broccoli heads, red peppers and artichoke hearts. Definitely use the Italian dressing

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