Recipe by Wish-Bone®
"Perfect for a buffet or a barbecue. Customize with your favorite vegetables."
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rotelle or spiral pasta, cooked and drained
2 1/2 cups
assorted cut-up vegetables (broccoli, carrots, tomatoes, bell peppers, cauliflower, onions and mushrooms)
cubed Cheddar or mozzarella cheese
sliced pitted ripe olives
Wish-Bone® Italian Dressing
Our favorite combination of vegetables for this salad is cubed zucchini, red pepper, cherry tomatoes, red onion and sliced Baby Bella mushrooms. We don't care for Wish-Bone dressing as it's really salty for us, I usually make an italian dressing from scratch. This makes a GREAT all in one meal for summer if you throw in leftover rotisserie chicken or sliced pepperoni. The longer this salad sits, the better it gets--I usually like to make it the night before, toss the ingredients in a big bowl with the dressing and then toss it again right before serving.
It was okay, but there was a tinny flavor that I think came from the commercial dressing. I like the mix of ingredients, so I'll try it next time with homemade dressing.
I thought this deserved a rating, and it's very similar to my own version of the "suddenly salad" classic pasta salad. Even better, we can use our favorite italian dressings or homemade and tweaked a bit. The best part is that the fresh veggies in it are adaptable and taste so much better than the dehydrated stuff in the boxed pastas.
I used half Wish-bone Italian dressing and half mayonnaise, as suggested in the footnotes. We liked the creamy texture and subtle taste.
our go to pasta salad recipe. we use wacky mac colored rotini in this recipe
this is ok
This was great. I used bow-tie noodles, broccoli, yellow and red tomatos, green pepper and cucumbers.
I had some cooked noodles leftover from another dish and found this recipe. I just had to about cut it in half. It was quick to mix together. My mom made something similar but added salad surpreme seasoning. As this was not going to a pot-luck, and I wasn't concerned about appearance, I just added some shredded cheddar instead of the cubed. It was what I had. For the veggies, I used a bag of steamed Normandy vegetables. I am not a fan of raw broccoli and similar vegetables. Only wished it refrigerated well. It was good fresh, but got mushy by the next day.
* Percent Daily Values are based on a 2,000 calorie diet.
Classic Italian Pasta Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 110
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