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Tricolor Pasta Salad

Total Time

Prep/Total Time: 30 min.

Makes

6-8 servings

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.

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

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.

Nutrition Facts

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

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Reviews

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  • Staticmouse
    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.

  • scotland1
    Apr 17, 2014

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

  • sallygirl7
    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

  • JASMFS
    Jun 21, 2013

    No comment left

  • GailJay
    Apr 28, 2009

    No comment left