Recipe by Janet Eckermann
"This wonderful dish combines all your favorite vegetables in one dish that can be adapted to your own tastes. If preparing a day ahead, refrigerate, then stir in 1/2 cup additional Italian dressing before serving. Also terrific with Ranch, Caesar, Red Wine Vinaigrette, Parmesan, and most other dressings!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 1/2 cups
frozen mixed vegetables
diced Cheddar cheese
pitted black olives
Italian-style salad dressing
Love it, love it, love it! Very easy and wonderful tasting! Great to take to picnics and potlucks.
THIS RECIPE IS BETTER WITHOUT THE FROZEN VEGGIES, TRY MY VERSION: SOME LIGHTLY STEAMED FRESH BROCCOLI CHOPPED AND ONE CHOPPED ONION THEN ADD A JAR OF ARTICHOKE HEARTS LASTLY ADD A CAN OF ALBACORE SOLID TUNA..ITS DELICIOUS WITH THE ITALIAN DRESSING!! YUMMM!
excellent recipe-- i used tri-color rotini for a more colorful addition and substituted shredded parmasan for the cheddar. tastes great!
This was a pretty good receipe.. I did tweek it some. Instead of frozen veggies I put fresh green pepper, broccoli, and carrots. Instead of Italian dressing I put in sun-dried tomato dressing.. this makes a huge difference!! When I switched dressings it was a favorite of everybody who tasted it! If you go with fresh veggies it makes a world of a difference! I personally am not a big fan of black olives but if you get the petite diced cut you can't go wrong in this salad and it taste so much better with it!
This is a good basic starter recipe. It has potential to be adapted to personal tastes by adding ingredients. I mixed cheeses (shredded cheddar and mozzarella) and used a little less dressing because I dislike the oily after effects. I added Italian herbs to replace flavor that may be compromized by reducing dressing.
It would be great with grilled chicken strips and cherry tomatoes added, too.
Wonderful recipe, I LOVE IT! Only I did not add the vegetables, I just added green olives instead. This side has become a Very popular dish with my family & friends! If you let it set in the refrigerator too long you may have to add more dressing to it because the noodles really soak it up. I recommend taste testing to before serving if its been in the refrigerator to make sure it has enough dressing still! Thanks!
This recipe was great. I made a double batch and added pepperoni and tomatoes. It turned out great.
I made this with tri-color fiori, shredded Parm cheese, and creamy Caesar dressing. Came out great!
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Pasta Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 147
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Cheddar, bacon, and ranch dressing make a fast and flavorful pasta salad.
Watch how to make a spiral pasta salad with garden fresh veggies.
Watch how easy it is to make this pasta salad with fresh tomatoes and cucumbers.