Recipe by Ronzoni Garden Delight® Pasta
"This colorful pasta salad is loaded with crunchy fresh vegetables and cubed Cheddar cheese."
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1 (12 ounce) package
Ronzoni Garden Delight Rotini, Radiatore or Penne, uncooked
Italian salad dressing
ground black pepper
chopped fresh cauliflower
cubed Cheddar cheese
finely chopped green pepper
chopped fresh parsley
The dressing is really good. I chose to use broccoli rather then cauliflower and I added red and green onion.
This recipe was easy and tasty. I added peperoncini, zucchini and broccoli. You can add pretty much anything you have on hand that you like.
I made significant changes due to me not liking some of the ingredients and wanting to use what I had in my fridge. While I was cooking my whole grain pasta, I sauteed 1 medium chopped sweet onion, yellow bell pepper (sweeter than green), chopped chicken breast & fresh baby spinach.
After straining the pasta, I added the chicken/veggie mix. In separate bowl, I whisked together light mayo, light Italian dressing, salt & pepper (to taste). I added that to the pasta/chicken/veggie mix. Then added the cubed chedder cheese.
My family and I ate this right away while it was still very warm because we were all starving and didn't want to wait until it was cool. SO YUMMY!!!
My only disappointment was that I didn't double the recipe...I had no leftovers to take to work the next day!! :-(
Our family really enjoyed this. Changed a few of the veggie ingredients just because thats what I had.
I made this for my sons birthday party and tripled the recipe. I should have made even more!! The only thing I did differently was used cheese curds instead of cubes, because they are a little softer and decided not to use radishes only because I am not a fan. Everyone loved it though, and it was gone in minutes.
pretty good recipe!! I practically doubled all the fresh veggie amounts (I used 5-6 celery stalks, 2 large carrots shred, black olives (1 small can), 1 yellow bell pepper, 2 romas tomatoes, i crown broccoli (chopped), and 1/2 med. red onion minced). I used more veggies because I made 1lb of rotini pasta (tri-color), skipped the salt - used 1/2 cup light mayo and spicy brown mustard (1/4 cup) mixed with parmesian-asiago vinegarette dressing (8oz), sprinkled with parmesian (maybe 1/4 cup). mixed all together - and viola!! YUMMY-TASTIC!
* Percent Daily Values are based on a 2,000 calorie diet.
Festive Pasta Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 487
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