Italian Pasta Salad

Name: Italian Pasta Salad
Yield: 6 servings
Ingredients: 8 ounces rotini pasta; 2 ½ cups frozen mixed vegetables; ½ cup diced Cheddar cheese; ⅓ cup pitted black olives; 1 cup Italian-style salad dressing

Rating: 4.26 stars

34 Ratings
25 Reviews
7 Photos

This wonderful dish combines all your favorite vegetables in one dish that can be adapted to your own tastes. If preparing a day ahead, refrigerate, then stir in 1/2 cup additional Italian dressing before serving. Also terrific with Ranch, Caesar, Red Wine Vinaigrette, Parmesan, and most other dressings!

By Janet Eckermann

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Recipe Summary

Servings:

Yield:

6 servings

Nutrition Info

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

8 ounces rotini pasta
2 ½ cups frozen mixed vegetables
½ cup diced Cheddar cheese
⅓ cup pitted black olives (Optional)
1 cup Italian-style salad dressing

Directions

Step 1

Cook pasta according to package directions. Drain, and rinse with cold water until completely cool.

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Step 2

In large bowl, combine pasta, vegetables, cheese, and olives. Toss well with dressing. Serve chilled or at room temperature.

Nutrition Facts

Per Serving:

338 calories; protein 9.8g; carbohydrates 41g; fat 16.3g; cholesterol 9.9mg; sodium 809.1mg. Full Nutrition

Reviews (25)

Most helpful positive review

ddwh57

01/04/2004

Love it love it love it! Very easy and wonderful tasting! Great to take to picnics and potlucks. Read More

Helpful

(93)

Most helpful critical review

Helen

09/28/2006

THIS RECIPE IS BETTER WITHOUT THE FROZEN VEGGIES TRY MY VERSION: SOME LIGHTLY STEAMED FRESH BROCCOLI CHOPPED AND ONE CHOPPED ONION THEN ADD A JAR OF ARTICHOKE HEARTS LASTLY ADD A CAN OF ALBACORE SOLID TUNA..ITS DELICIOUS WITH THE ITALIAN DRESSING!! YUMMM! Read More

Helpful

(110)

34 Ratings

5 star values: 15
4 star values: 14
3 star values: 4
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Helen

09/28/2006

Helpful

(110)

ddwh57

01/03/2004

Love it love it love it! Very easy and wonderful tasting! Great to take to picnics and potlucks. Read More

Helpful

(93)

lilian

01/29/2006

excellent recipe-- i used tri-color rotini for a more colorful addition and substituted shredded parmasan for the cheddar. tastes great! Read More

Helpful

(92)

twohammies

04/23/2008

This was a pretty good receipe.. I did tweek it some. Instead of frozen veggies I put fresh green pepper broccoli and carrots. Instead of Italian dressing I put in sun-dried tomato dressing.. this makes a huge difference!! When I switched dressings it was a favorite of everybody who tasted it! If you go with fresh veggies it makes a world of a difference! I personally am not a big fan of black olives but if you get the petite diced cut you can't go wrong in this salad and it taste so much better with it! Read More

Helpful

(72)

Linda Terwilliger Fugate

05/26/2008

This is a good basic starter recipe. It has potential to be adapted to personal tastes by adding ingredients. I mixed cheeses (shredded cheddar and mozzarella) and used a little less dressing because I dislike the oily after effects. I added Italian herbs to replace flavor that may be compromized by reducing dressing. It would be great with grilled chicken strips and cherry tomatoes added too. Very versatile. Read More

Helpful

(36)

Katie

03/18/2008

Wonderful recipe I LOVE IT! Only I did not add the vegetables I just added green olives instead. This side has become a Very popular dish with my family & friends! If you let it set in the refrigerator too long you may have to add more dressing to it because the noodles really soak it up. I recommend taste testing to before serving if its been in the refrigerator to make sure it has enough dressing still! Thanks! Read More

Helpful

(30)