Italian Pasta Salad

Italian Pasta Salad

  • Prep Time: 20 mins
  • Total Time: 35 mins
  • Servings: 8

    • About This Recipe

    “Delicious and colorful pasta salad with a fresh summer taste. Easy and fast.”

    Ingredients

  • 1bagdried multi-colored spiral shaped pasta
  • 1cucumber, diced with peels on
  • 1packagepepperoni, quartered
  • 1cupsliced celery
  • 1mediumbell pepper, diced
  • 1/2 cupsliced black olives
  • assorted fresh vegetable, diced
  • 1bottleItalian salad dressing, chilled

    • Directions

  • Cook pasta and rinse in cold water until cool.
  • Toss with all veggies.
  • Chill until ready to serve.
  • Just before serving, pour Italian dressing over all and mix until everything is well coated.(Leftovers do not keep very well.Everything gets rather soggy so dress only what you need or dress each individual serving)

    • Reviews

  • “This easy salad was great for a quick summer meal! We all loved it and have enough leftovers for lunches. I made a few minor changes to the original recipe. Instead of pepperoni, I used leftover chicken and feta cheese.”

  • “This kind of recipe drives me crazy because it’s so vague, and I like recipes to be very specific so I don’t mess up! It worked out ok, but I wish I knew how much pasta they usually make, for example.I used a box of tri-color because they don’t sell that type of pasta in bags at my market.I also would like to know what kind of dressing everyone thinks is best.I used Newman’s Own Family Style Italian, it worked pretty good, but it’s so unhealthy to use the whole bottle! I did not use an entire package of pepperoni, it seemed like too much, but I did add red onion, tiny broccoli florets, and garbanzo beans.Next time I would add feta cheese like “Ellie” suggested in the comments.”

  • “AWESOME! I didn’t add the pepperonior black olives, but I did add just about any other vegetable I could find. Broccoli, cauliflower, carrots, cherry tomatoes…will make again. Thanks!”

  • “This was a very good pasta salad that we really enjoyed.My vegetables stayed crisp and we enjoyed the leftovers. It didn’t get soggy – I’m not sure why. The only extra vegetable I added was diced carrots.Also, I didn’t use an entire package of pepperoni.Thanks Karen for a great recipe!”

  • “This is a GREAT recipie!I used a box of Barilla’s Fiori, little flower shaped pasta.DH ate a huge bowl with dinner and I finished what was left for breakfast.I added some raw summer squash, lightly steamed fresh green beans, some leftover corn cut off the cob.a chopped up fresh tomato, and chopped sweet-spicy red onion.This is my kind of recipie.”

  • “I like to add diced tomatoes, cheese crumbles, and a lil parm cheese to this dish.Yum!!I love how flexable this recipe is, with great results everytime!”

  • “My DS asked me to bring a non-mayonaise pasta salad to his cookout.Made this and everyone raved over it.Will make it again, that’s for sure.”

  • “Very yummy salad!I was low on ingredients, so i just used the pasta, celery and italian dressing.I also cubed some cheddar cheese and threw it in.Will definately make again!Very fast and easy. “

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