Recipe by Tennille Nelson
"This recipe is a zesty pasta salad which can be altered by adding your favorite vegetables - a great recipe for any occasion!"
Watch video tips and tricks
fresh broccoli florets
fresh cauliflower florets
1 (32 ounce) package
1 (16 ounce) bottle
Italian-style salad dressing
shredded Cheddar cheese
Unlike the other reviews, I used the full amt of everything and thought it came out perfect! Gave 4 stars instead of 5 just because there should be more green colored veggies in it to make it more appetizing. But other than that, the dressing amt was good for us. Will make it again sometime.
Tasty salad, but would definitely use half the amount of pasta (16 ounces, NOT 32 ounces) - even for 7 servings! I also used half the amount of Italian salad dressing (8 ounces) instead of the 16 ounces. I may try this recipe again.
This was good after I altered the amount of dressing. I would use about half of the amount stated in the recipe. I made it with the full amount first and the dressing was overpowering. When I made it the second time with half the dressing it was delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Tennille's Italian Pasta Salad
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 302
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Watch how to make a spiral pasta salad with garden fresh veggies.
See how to make a creamy shrimp salad with pasta shells.
An easy corn salad with roasted red peppers and a creamy dressing.