Italian Pasta Veggie Salad

Rating: 4.64 stars
36 Ratings
  • 5 star values: 25
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

This pasta salad recipe calls for a fat-free Italian dressing, your choice of veggies and some fresh ground pepper. Sound good?!

By Rhonda
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

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  • In a large bowl, combine the pasta, onion, bell pepper, tomatoes and mushrooms. Pour enough dressing over to coat; toss and refrigerate until chilled.

Nutrition Facts

Per Serving:
181.1 calories; 5.4 g protein; 38.1 g carbohydrates; 0 mg cholesterol; 238 mg sodium. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

cookingmom
Rating: 4 stars
10/19/2007
This is pretty close to something I make myself. I omit the peppers and onions and add cucumbers black olives and Italian salami that has been sliced and quartered. You can also add shredded cheese of your choice for extra flavor. Read More
Helpful
(78)
36 Ratings
  • 5 star values: 25
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
cookingmom
Rating: 4 stars
10/19/2007
This is pretty close to something I make myself. I omit the peppers and onions and add cucumbers black olives and Italian salami that has been sliced and quartered. You can also add shredded cheese of your choice for extra flavor. Read More
Helpful
(78)
JENBOUCHER
Rating: 5 stars
08/27/2003
Awesome!! I do not add the mushrooms because my kids to not like them but I LOVE this recipe and so does my husband. Sometimes we add more like cucumbers pepperjack cheese cheddar cheese and pepperoni. Yum! Read More
Helpful
(50)
Phoebe
Rating: 4 stars
07/14/2011
Fast, easy, good. Also added a small can of chopped black olives. Made this again the other night and added about 1/3 cup chopped zucchini which really absorbed the dressing well. Read More
Helpful
(28)
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Angela
Rating: 5 stars
05/19/2009
Oh man my family loved it. My husband doesn't like mushrooms but he picked them out and gave them to me. More for me:) This was a reat salad and it was great for a hot night after refrigerating all day. aahhh its been a long time since I've had a good salad. Read More
Helpful
(12)
CookinBug
Rating: 4 stars
06/03/2010
Tasty! I added carrots and omitted the onion. Thanks:) Read More
Helpful
(10)
lizzy2678
Rating: 5 stars
11/12/2008
We did eat this for days. I took it to a cook out and it was devoured but there was still plenty left. This was my first time making a pasta salad and this was easy. Definitely a good recipe. Read More
Helpful
(9)
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lc
Rating: 5 stars
01/23/2006
Quick easy colorful tasty and the right proportions of ingredients. Makes a giant bowl of the stuff and for a good reason. Used "Italian Restaurant-Style Dressing" http://salad.allrecipes.com/az/ItalianRestaurantStyleDres.asp for the dressing and it went excellently. Read More
Helpful
(9)
montanagrrrl
Rating: 5 stars
04/16/2009
Love the kind of noodles the recipe calls for. I especially enjoyed the flexibility this recipe allows. We don't like mushrooms so I simply added some extra vegetables of different kinds. This is an excellent dish to serve to any kinds of friends; if they are vegetarians on a diet or omnivores! Changes I made: a Greek dressing (still fat-free) for a different flavor; pepperoni for my little sister; chicken when I served as a main dish (I wouldn't recommend adding both pepperoni and chicken together; these are all tips from different meals.)All in all this is an excellent recipe! Read More
Helpful
(8)
longleggedmomi26
Rating: 5 stars
04/04/2011
I added cucumbers. Read More
Helpful
(7)
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