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Italian Dressing Pasta Salad

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.
  • Total Time
    Prep: 1 hour + chilling
  • Makes
    36 servings


  • 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


  • 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.

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