Italian Pasta Veggie Salad

Name: Italian Pasta Veggie Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Ingredients: 10 ounces fusilli pasta; 1 onion, chopped; 1 green bell pepper, chopped; 2 tomatoes, chopped; 1 cup chopped mushrooms; ¾ cup fat free Italian-style dressing

Rating: 4.65 stars

37 Ratings
24 Reviews
4 Photos

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

By Rhonda

Gallery

Recipe Summary

prep:

10 mins

cook:

15 mins

total:

25 mins

Servings:

Yield:

8 servings

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

10 ounces fusilli pasta
1 onion, chopped
1 green bell pepper, chopped
2 tomatoes, chopped
1 cup chopped mushrooms
¾ cup fat free Italian-style dressing

Directions

Step 1
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

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Step 2
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 calories; protein 5.4g; carbohydrates 38.1g; fat 0.7g; sodium 238mg. Full Nutrition

Reviews (24)

Most helpful positive review

cookingmom

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)

37 Ratings

5 star values: 26
4 star values: 9
3 star values: 2
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

cookingmom

10/19/2007

Helpful

(78)

JENBOUCHER

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

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)

Angela

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

06/03/2010

Tasty! I added carrots and omitted the onion. Thanks:) Read More

Helpful

(10)

lizzy2678

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)

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

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

04/04/2011

I added cucumbers. Read More

Helpful

(7)

More Reviews

Reviews for Photos of Italian Pasta Veggie Salad

1 of 24

All Reviews

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.

Tasty! I added carrots and omitted the onion. Thanks:)

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.