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Tricolor Pasta Salad Recipe
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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 cup: 345 calories, 13g fat (1g saturated fat), 0mg cholesterol, 599mg sodium, 47g carbohydrate (5g sugars, 3g fiber), 9g 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


Reviews for Tricolor Pasta Salad

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(4)
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5 Star
 (3)
4 Star
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MY REVIEW
Staticmouse
Reviewed Nov. 4, 2015

"Igreat recipe - I saut?ed minced garlic, broccoli no, and shallots in Extra Virginia olive oil and tossed it in the salad with lemon juice instead of dressing. Next time I will also add shrimp."

MY REVIEW
scotland1
Reviewed Apr. 17, 2014

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

MY REVIEW
sallygirl7
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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