Rating: 4.5 stars 4.2
11 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

I make tons of this pasta salad whenever there is a large potluck type gathering, and there is almost always never any left to bring home after.

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Recipe Summary

prep:
40 mins
cook:
10 mins
additional:
12 hrs
total:
12 hrs 50 mins
Servings:
30
Yield:
30 servings
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook tri-colored pasta at a boil until tender yet slightly firm, about 10 minutes.

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  • Drain the pasta and rinse in cold water until chilled; drain again.

  • Transfer the pasta to a very large salad bowl and toss with olive oil until coated.

  • Mix broccoli florets, artichoke hearts, asparagus, parsley, spinach, and olives into the pasta until thoroughly combined.

  • Stir Parmesan cheese, mayonnaise, sour cream, red wine vinegar, ranch dressing mix, black pepper, and salt together in a bowl until smooth.

  • Pour the dressing over the pasta mixture and toss to coat. Cover bowl and refrigerate for 12 hours to blend flavors before serving.

Nutrition Facts

305 calories; protein 7.9g; carbohydrates 27.8g; fat 18.4g; cholesterol 13.6mg; sodium 511.6mg. Full Nutrition
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