Tricolor Pasta Salad Recipe

4.5 3 4
Tricolor Pasta Salad Recipe
Tricolor Pasta Salad Recipe photo by Taste of Home
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Tricolor Pasta Salad Recipe

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4.5 3 4
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

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.
Combine salad dressing and garlic salt if desired; pour over salad and toss to coat. Refrigerate until serving. Yield: 6-8 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Tricolor Pasta Salad in Quick Cooking September/October 2001, p20

Nutritional Facts

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

  • 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
  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. Yield: 6-8 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Tricolor Pasta Salad in Quick Cooking September/October 2001, p20

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Staticmouse User ID: 8603095 236324
Reviewed 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."

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scotland1 User ID: 1426757 33007
Reviewed Apr. 17, 2014

"Made the pasta salad for a funeral luncheon at church. Everybody loved it. This is a keeper,"

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sallygirl7 User ID: 7182986 107757
Reviewed 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"

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