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My review
Tennille's Italian Pasta Salad
Tennille Nelson
"This recipe is a zesty pasta salad which can be altered by adding your favorite vegetables - a great recipe for any occasion!"
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Ingredients
1 h 30 m servings 865 calsOriginal recipe yields 7 servings
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Directions
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Prep
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Cook
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Ready In
- Steam broccoli and cauliflower florets until tender. Place broccoli and cauliflower in a large bowl, toss with butter and salt.
- Bring a large pot of salted water to a boil. Stir in the macaroni and return the water to a boil. Let cook until the noodles are al dente, drain well.
- In a large mixing bowl, mix the Italian dressing with the hot macaroni. Next, mix in the carrots, cucumbers, tomatoes, broccoli, and cauliflower. Cover the bowl and refrigerate for 30 minutes.
- After the pasta and vegetables have been chilling for 30 minutes, stir in the cheese. Return the bowl to the refrigerator for another 30 to 45 minutes before serving.
Nutrition Facts
Per Serving: 865 calories; 33.6 g fat; 112.4 g carbohydrates; 28.5 g protein; 38 mg cholesterol; 1617 mg sodium. Full nutrition
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Reviews
Read all reviews 4Most helpful
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Newest
1/25/2007
Unlike the other reviews, I used the full amt of everything and thought it came out perfect! Gave 4 stars instead of 5 just because there should be more green colored veggies in it to make it mo...
4/7/2004
Tasty salad, but would definitely use half the amount of pasta (16 ounces, NOT 32 ounces) - even for 7 servings! I also used half the amount of Italian salad dressing (8 ounces) instead of the 1...
4/11/2003
This was good after I altered the amount of dressing. I would use about half of the amount stated in the recipe. I made it with the full amount first and the dressing was overpowering. When I ma...
10/26/2015
I grew several cauliflower plants in my dome so I am always looking for more ways to cook cauliflower. I also had tomatoes and onions coming in. So I made this with just cauliflower, tomatoes,...