Italian Dressing Pasta Salad Recipe

4.5 1 2
Italian Dressing Pasta Salad Recipe
Italian Dressing Pasta Salad Recipe photo by Taste of Home
Publisher Photo

Italian Dressing Pasta Salad Recipe

Read Reviews
4.5 1 2
Publisher Photo
This colorful salad is hearty enough to be a light meal in itself. It's a great make-ahead dish, since the full flavors of the herbs and veggies need a little time to blend.
MAKES:
36 servings
TOTAL TIME:
Prep: 1 hour + chilling
MAKES:
36 servings
TOTAL TIME:
Prep: 1 hour + chilling

Ingredients

  • 2 packages (12 ounces each) tricolor spiral pasta
  • 2 packages (16 ounces each) frozen California-blend vegetables, thawed
  • 2 pints grape tomatoes
  • 1 large zucchini, halved and thinly sliced
  • 1 large yellow summer squash, quartered and thinly sliced
  • 1 large red onion, finely chopped
  • 1 block (8 ounces) cheddar cheese, cubed
  • 1 block (8 ounces) Monterey Jack cheese, cubed
  • 2 packages (4 ounces each) crumbled tomato and basil feta cheese
  • 1 bottle (16 ounces) Italian salad dressing
  • 3 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh basil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon pepper
  • 1 can (3.8 ounces) sliced ripe olives, drained
  • Grated Romano cheese, optional

Directions

Cook pasta according to package directions. Rinse with cold water; drain well. In two large bowls, combine the California vegetables, tomatoes, zucchini, yellow squash, onion, cheeses and pasta.
In a small bowl, combine the salad dressing, parsley, basil, Italian seasoning, seasoned salt and pepper. Pour over pasta mixture; toss to coat. Stir in olives. Cover and refrigerate for 8 hours or overnight.
Toss before serving. Serve with Romano cheese if desired. Yield: 36 servings.
Originally published as Rainbow Pasta Salad in Country Woman August/September 2007, p27

Nutritional Facts

3/4 cup: 157 calories, 10g fat (3g saturated fat), 15mg cholesterol, 405mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 5g protein.

  • 2 packages (12 ounces each) tricolor spiral pasta
  • 2 packages (16 ounces each) frozen California-blend vegetables, thawed
  • 2 pints grape tomatoes
  • 1 large zucchini, halved and thinly sliced
  • 1 large yellow summer squash, quartered and thinly sliced
  • 1 large red onion, finely chopped
  • 1 block (8 ounces) cheddar cheese, cubed
  • 1 block (8 ounces) Monterey Jack cheese, cubed
  • 2 packages (4 ounces each) crumbled tomato and basil feta cheese
  • 1 bottle (16 ounces) Italian salad dressing
  • 3 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh basil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon pepper
  • 1 can (3.8 ounces) sliced ripe olives, drained
  • Grated Romano cheese, optional
  1. Cook pasta according to package directions. Rinse with cold water; drain well. In two large bowls, combine the California vegetables, tomatoes, zucchini, yellow squash, onion, cheeses and pasta.
  2. In a small bowl, combine the salad dressing, parsley, basil, Italian seasoning, seasoned salt and pepper. Pour over pasta mixture; toss to coat. Stir in olives. Cover and refrigerate for 8 hours or overnight.
  3. Toss before serving. Serve with Romano cheese if desired. Yield: 36 servings.
Originally published as Rainbow Pasta Salad in Country Woman August/September 2007, p27

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hotfudgesundae User ID: 3463962 231658
Reviewed Aug. 23, 2015

"Nice Flavor with all the added seasonings. Used fresh veggies instead of the frozen. Makes a big salad, great for a crowd!"

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