This is a really quick and easy pasta salad. Great for picnics and BBQ's.

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Ingredients

8
Original recipe yields 8 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. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water.

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  • In a large bowl combine tomatoes, cucumbers, onion, cooled pasta and Italian dressing. Refrigerate overnight, or for at least 1 hour.

Nutrition Facts

387.1 calories; 8.3 g protein; 51.7 g carbohydrates; 0 mg cholesterol; 924 mg sodium. Full Nutrition

Reviews (131)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/31/2011
Once again, a great "basic" recipe with plenty of opportunity for variation. My tips for a gorgeous and delicious salad: 1) don't overcook the pasta. your salad will turn to into a broken mushy mess. 2) you MUST refrigerate this for at least 4 hours. even if you start with cold ingredients, the flavors must have time to come together. 3) cheap salad dressing will ruin this dish. go for the good stuff, whatever you use. 4) the salad is not meant to be "wet & drippy". go easy on the dressing. add salad seasoning or spices from your own rack if it needs a kick. 5) grape tomatoes cut in half and english cucumber keep the salad from getting soggy. 6) whatever spice you use, stay away from salt. it will make the tomatoes and cucumbers run. 7) don't be tempted to add too much liquid. your veggies will create more juice and the longer the salad sits, it will get wetter and your noodles will continue to swell. Read More
(170)

Most helpful critical review

Rating: 3 stars
08/04/2010
Okay not outstanding. I even splurged and used Olive Garden's dressing but it was just kind of so-so. I guess I'm doomed to just making okay pasta salad. Read More
(6)
161 Ratings
  • 5 star values: 93
  • 4 star values: 54
  • 3 star values: 12
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
05/31/2011
Once again, a great "basic" recipe with plenty of opportunity for variation. My tips for a gorgeous and delicious salad: 1) don't overcook the pasta. your salad will turn to into a broken mushy mess. 2) you MUST refrigerate this for at least 4 hours. even if you start with cold ingredients, the flavors must have time to come together. 3) cheap salad dressing will ruin this dish. go for the good stuff, whatever you use. 4) the salad is not meant to be "wet & drippy". go easy on the dressing. add salad seasoning or spices from your own rack if it needs a kick. 5) grape tomatoes cut in half and english cucumber keep the salad from getting soggy. 6) whatever spice you use, stay away from salt. it will make the tomatoes and cucumbers run. 7) don't be tempted to add too much liquid. your veggies will create more juice and the longer the salad sits, it will get wetter and your noodles will continue to swell. Read More
(170)
Rating: 5 stars
07/17/2004
I loved this recipe!! I added a small can of black olives and a chopped green pepper. I also put in creamy italian dressing,this being so rich I only needed about 1/3 of the bottle. Will be making this often as it is a great summer side dish! Read More
(97)
Rating: 4 stars
06/01/2003
I wanted a basic pasta salad recipe to keep on hand just in case... this was the one! Very easy and straightforward. Love the red onions. I used fat free Italian dressing and found the taste was still great. An added bonus is that I usually have the ingedients on hand. Low-fat and easy definitely a keeper. Read More
(57)
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Rating: 4 stars
05/02/2007
Good base recipe - but I always add more veggies: shredded carrot thawed frozen baby peas chopped zucchini & chopped broccoli. Read More
(47)
Rating: 5 stars
01/22/2006
Alot like a recipe I have used for years. I like to use Robusto! Zesty Italian or if some are being weight-conscientious Zesty FREE Italian is awesome also! Canned diced tomatoes work good in a pinch but will make salad soggy by next day (usually gone the 1st day anyway:) Love to add black olives(sliced or chopped) and shredded cheddar (Kraft FREE again if u want) to the cukes. I omit onion. Color is nice with this combo. of veggies and rainbow rotini noodles. Be sure to shake really good in the bowl with a lid before serving and may need to add more dressing. SOOO good!! Read More
(33)
Rating: 5 stars
08/11/2003
This recipe is the best! I do a couple things differently. I don't like onions so I leave the onions out I use a zesty Italian dressing and for an added kick I add Johnny's Salad Elegance Seasoning. I have yet to have anyone complain!! Read More
(33)
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Rating: 5 stars
06/18/2007
Great party dish! Easy to prepare and makes A LOT! I added pepperoni just because we all are big meat eaters. Thank you for sharing this recipe. Read More
(27)
Rating: 4 stars
02/10/2009
I used plain fusilli pasta in this recipe as that was all I had. I used Newman's italian and added just a little pepper and basil. This would be even better with a little parmesan on top when served. Very good. I liked how simple this was and how I could make this at the last minute. TIP: I rinse pasta that I use in cold salads with cold water then drain. It makes the transition from kitchen to table quicker. Read More
(27)
Rating: 4 stars
05/13/2003
Although the chopping of the vegetables can be a tad time consuming I was able to finish at the same time the noodles were done cooking. I find that most pasta salads are not kid friendly and neither was this one. The adults LOVED it though and it went over well at our party. I would make it again. Read More
(18)
Rating: 3 stars
08/04/2010
Okay not outstanding. I even splurged and used Olive Garden's dressing but it was just kind of so-so. I guess I'm doomed to just making okay pasta salad. Read More
(6)