Vegetable Pasta Salad Recipe

4.5 2 3
Vegetable Pasta Salad Recipe
Vegetable Pasta Salad Recipe photo by Taste of Home
Publisher Photo

Vegetable Pasta Salad Recipe

Read Reviews
4.5 2 3
Publisher Photo
This light, multicolored salad is an original. When I serve it at potlucks, I', always asked for the recipe. It's also a standby for the "snowbirds" who gather with us in Arizona each winter. —Kathy Crow, Cordova, Alaska
MAKES:
16-18 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
16-18 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 12 ounces rotini pasta, cooked and drained
  • 6 green onions, thinly sliced
  • 1 to 2 small zucchini, thinly sliced
  • 2 cups frozen broccoli and cauliflower, thawed and drained
  • 1-1/2 cups thinly sliced carrots, parboiled
  • 1 cup thinly sliced celery
  • 1/2 cup frozen peas, thawed
  • 1 jar (2-1/4 ounces) sliced ripe olives, drained
  • 1 jar (6 ounces) marinated artichoke hearts, drained and quartered
  • DRESSING:
  • 1/2 cup mayonnaise
  • 1/2 cup bottled Italian salad dressing
  • 1/2 cup sour cream
  • 1 tablespoon prepared mustard
  • 1/2 teaspoon dried Italian seasoning

Directions

In a large bowl, combine pasta, onions, zucchini, broccoli and cauliflower, carrots, celery, peas, olives and artichoke hearts. In a small bowl, combine dressing ingredients; mix well. Pour over pasta and vegetables and toss. Cover and refrigerate for at least 1 hour. Yield: 16-18 servings.
Originally published as Vegetable Pasta Salad in Taste of Home June/July 1993, p39

  • 12 ounces rotini pasta, cooked and drained
  • 6 green onions, thinly sliced
  • 1 to 2 small zucchini, thinly sliced
  • 2 cups frozen broccoli and cauliflower, thawed and drained
  • 1-1/2 cups thinly sliced carrots, parboiled
  • 1 cup thinly sliced celery
  • 1/2 cup frozen peas, thawed
  • 1 jar (2-1/4 ounces) sliced ripe olives, drained
  • 1 jar (6 ounces) marinated artichoke hearts, drained and quartered
  • DRESSING:
  • 1/2 cup mayonnaise
  • 1/2 cup bottled Italian salad dressing
  • 1/2 cup sour cream
  • 1 tablespoon prepared mustard
  • 1/2 teaspoon dried Italian seasoning
  1. In a large bowl, combine pasta, onions, zucchini, broccoli and cauliflower, carrots, celery, peas, olives and artichoke hearts. In a small bowl, combine dressing ingredients; mix well. Pour over pasta and vegetables and toss. Cover and refrigerate for at least 1 hour. Yield: 16-18 servings.
Originally published as Vegetable Pasta Salad in Taste of Home June/July 1993, p39

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missjj User ID: 1087708 199073
Reviewed Dec. 22, 2009

"This makes a huge salad so is great to take to a potluck or serve as a side or main dish. I've made it over and over again."

MY REVIEW
cwbuff User ID: 441425 7624
Reviewed Oct. 5, 2009

"I love cold pasta salad and this one is a standout. Next time I make it I'm going to try doubling the dressing ingredients. Adding leftover ham makes it a great main dish salad! Make it earlier in the day and just bring it out at dinnertime!"

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