Garden Pasta Salad Recipe -
Garden Pasta Salad Recipe
  • READY IN 25 mins

Garden Pasta Salad

Recipe by  

"This zesty pasta salad is bursting with flavor and is liberally dotted with lots of crunchy vegetables. Great recipe to take on a picnic and not worry about the warm weather affecting the safety of the salad."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    25 mins

    25 mins


  1. In a large pan cook pasta in boiling water until tender; rinse under cold water and drain. In a large bowl combine pasta, carrots, celery, peppers, cucumber, onion and RED GOLD® or REDPACK® DICED TOMATOES with BASIL, GARLIC & OREGANO. Pour dressing over mixture; toss until evenly coated. Chill until ready to serve.
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  • Variation:
  • For another texture and flavor add 3/4 cup of shredded Mozzarella cheese before adding the dressing.
  • Tip:
  • To seed a cucumber, first halve it lengthwise. Use the tip of a spoon to scrape the seeds from each half. If you have a grapefruit spoon, you will find that the sharp tip works well for this task.

Reviews More Reviews

Most Helpful Positive Review
Mar 16, 2009

Very versatile recipe. If you don't have something, then leave it out. If you have something the recipe doesn't call for, then add it. I recommend chopping the carrots really small, I think it's weird when you get a big crunchy carrot next to a soft noodle, but when the carrots are small the texture is just right.

Most Helpful Critical Review
Nov 16, 2009

The flavor was bland but the dish is beautiful...very colorful!


20 Ratings

Jun 01, 2009

I made this salad a couple of weeks ago to "test" it for our daughter's graduation party. I'm making it tomorrow for her party - absolutely wonderful. I added some pepperoni chunks, garlic and sliced black olives. This recipe did well to sit for about 8 hours before eating - would suggest eating it within 24 hours as all the ingredients tasted the same the next day. Really good salad - can't wait to have it again tomorrow!

Jun 18, 2009

This salad is really great. I followed it to a "T" except I misread the "Red Gold Basil, etc." and put in Rotel tomatoes with Green Chilis. It turned out fabulous. Everyone actually liked the bite the green chilis gave it. Who knew? I will try it the "right way" and see the difference.

Feb 20, 2009

Perfect... My family and I loved it.

Jul 14, 2009

This was very good. I made a couple of changes: I didn't have celery or green bell pepper, so I left those out. I thought the dressing was overkill so I used about 4 oz. instead and I didn't have the Red Gold tomatoes with all the seasonings so I substituted 3 fresh basil leaves and about a tbsp. fresh parsley. The recipe is very forgiving, so make it any way you want! One last thing, if I put in the carrots in at all next time, I'll be sure to shred them. Sorry if I sound like I'm complaining. I'm just saying what I did differently!

Sep 09, 2009

great salad. Didn't have the canned tomatoes so added fresh along with extra (a lot extra) of the dried spices and fresh garlic that are added into the canned tomatoes. My husband suggested maybe adding some mango to it. I plan on trying that the next time I make this salad.

Jul 21, 2009

Good pasta salad. Standard. But nothing super-fancy. It lacked 'kick' so, I added pepperocino peppers. Tasted delish!


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  • Calories
  • 291 kcal
  • 15%
  • Carbohydrates
  • 42.8 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 10.2 g
  • 16%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 6.8 g
  • 14%
  • Sodium
  • 700 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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