This refreshing, colorful salad is my mother's recipe. It features an uncommon but tempting mixture of vegetables. Mother always cooks with wonderful flair, and everything she makes is delicious as well as lovely on the table. -Barbara Carlucci, Orange Park, Florida

Allrecipes Member

Recipe Summary test

prep:
15 mins
total:
15 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add remaining ingredients and toss to coat. Cover and refrigerate for 2 hours or overnight.

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Nutrition Facts

248 calories; protein 7.1g; carbohydrates 41g; fat 7g; cholesterol 0mg; sodium 483mg. Full Nutrition
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Reviews (42)

Rating: 4 stars
12/12/2006
I had been looking for a recipe like this and am pleased. I followed the recipe except I parboiled the carrots and broccoli. I added them with the boiling pasta for the last 3-5 minutes of cooking. It makes a lot. Next time, I will half the recipe. This is perfect for a light lunch, picnics, and for lunchboxes. Easy, tasty, and nutritious. Read More
(89)
Rating: 5 stars
05/20/2008
I served this during a playgroup and it received rave reviews. I also boiled the broccoli and carrots for a few minutes which is a great tip. I added pepperoni to give it a litte bite and used a Tuscan Italian dressing. I will be bringing this to potlucks for sure. Read More
(63)
Rating: 4 stars
06/17/2008
This is a tasty recipe but I add cubes of cheddar or monterey jack cheese, black olives and salami or pepperoni to mine. Yummy! Read More
(48)
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Rating: 5 stars
04/23/2009
This is so good! You can def add or delete ingredients to make it your own. I added cubed cheese and a can of sliced black olives. I used a bottle of light zesty italian, salt and pepper and then let it sit overnight. I can't wait to have it again today for lunch! Read More
(22)
Rating: 4 stars
12/17/2008
I decided to make this more Greek style, due to the artichokes. I omitted the corn and added olives and used a Greek dressing instead of the Italian. Also, if I would have known I would have added a second can of the artichokes. This is great; I am bringing it to a Christmas potluck tomorrow. Read More
(22)
Rating: 4 stars
03/19/2007
I really enjoyed this recipe, though I had to make a few changes. I didn't have corn or artichokes, so I left those out, and I added some Parmesan cheese. I also used less dressing, I just eyeballed what amount looked good. This salad was very light and refreshing. I'd love to make it again with the artichokes. Read More
(18)
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Rating: 5 stars
10/20/2006
Made this for a wedding reception, and it was a huge hit. Read More
(16)
Rating: 5 stars
07/05/2008
Good basic pasta salad recipe. Great tip to parboil carrots and broccoli. I added feta cheese and black olives to mine. Read More
(14)
Rating: 5 stars
01/21/2011
This was very very good. I added cheese and olives and did as others suggested by adding the carrots and broccoli to the last 3 minutes of pasta cooking. Marinated salad overnight and then served at dinner the next day. These kind of salads are always better after they've sat for awhile. Read More
(13)