Tennille's Italian Pasta Salad Recipe - Allrecipes.com
Tennille's Italian Pasta Salad Recipe
  • READY IN hrs

Tennille's Italian Pasta Salad

Recipe by  

"This recipe is a zesty pasta salad which can be altered by adding your favorite vegetables - a great recipe for any occasion!"

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Ingredients Edit and Save

Original recipe makes 7 servings Change Servings
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  • PREP

    30 mins
  • COOK

    20 mins
  • READY IN

    1 hr 30 mins

Directions

  1. Steam broccoli and cauliflower florets until tender. Place broccoli and cauliflower in a large bowl, toss with butter and salt.
  2. Bring a large pot of salted water to a boil. Stir in the macaroni and return the water to a boil. Let cook until the noodles are al dente, drain well.
  3. In a large mixing bowl, mix the Italian dressing with the hot macaroni. Next, mix in the carrots, cucumbers, tomatoes, broccoli, and cauliflower. Cover the bowl and refrigerate for 30 minutes.
  4. After the pasta and vegetables have been chilling for 30 minutes, stir in the cheese. Return the bowl to the refrigerator for another 30 to 45 minutes before serving.
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Reviews More Reviews

Jan 25, 2007

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.

 
Apr 07, 2004

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.

 

5 Ratings

Oct 24, 2003

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.

 

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Nutrition

  • Calories
  • 865 kcal
  • 43%
  • Carbohydrates
  • 112.4 g
  • 36%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 33.6 g
  • 52%
  • Fiber
  • 7.9 g
  • 32%
  • Protein
  • 28.5 g
  • 57%
  • Sodium
  • 1617 mg
  • 65%

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

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