Italian Dressing Pasta Salad

Name: Italian Dressing Pasta Salad
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 36 servings.
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

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.

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.

Nutrition Facts

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

Originally published as Antipasto Salad in Country Woman August/September 2007

Reviews

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Average Rating:

hotfudgesundae

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!