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Potluck Pasta Salad Recipe

Potluck Pasta Salad Recipe

“This dish is a hit and it keeps beautifully in the refrigerator for days,” says Erika Shupe of Mount Vernon, Washington. “With pasta, veggies and cheese, it’s a complete meal that’s filling and flavorful!”
TOTAL TIME: Prep/Total Time: 30 min. YIELD:12 servings


  • 8 ounces uncooked spiral pasta
  • 1-3/4 cups fresh broccoli florets
  • 1-1/2 cups fresh cauliflowerets
  • 8 ounces Monterey Jack cheese, cubed
  • 1 can (6 ounces) pitted ripe olives, drained and halved
  • 1/2 cup quartered cherry tomatoes
  • 1/3 cup olive oil
  • 1/4 cup white wine vinegar
  • 1-1/2 teaspoons Dijon mustard
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon pepper


  • 1. Cook pasta according to package directions. Meanwhile, in a large serving bowl, combine the broccoli, cauliflower, cheese, olives and tomatoes.
  • 2. Drain pasta and rinse in cold water; add to vegetables. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Chill until serving. Yield: 12 servings.

Nutritional Facts

3/4 cup: 223 calories, 14g fat (5g saturated fat), 17mg cholesterol, 372mg sodium, 17g carbohydrate (1g sugars, 2g fiber), 8g protein.

Reviews for Potluck Pasta Salad

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amk4985 User ID: 5118881 99843
Reviewed Jun. 19, 2013

"easy to make and was a hit with everyone!"

meiti User ID: 1790908 98559
Reviewed Mar. 26, 2012

"Very good combination of ingredients. The dressing was too oily for my taste though. I did use pepper jack for some added flavor."

amypoopug User ID: 2484368 98557
Reviewed May. 2, 2009

"This sounds like a perfect summer meal or with a grilled meal.Will definitly try this one!"

patricia diane User ID: 3271139 169135
Reviewed Aug. 28, 2008

"excellent great for summer"

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