Italian Pasta Veggie Salad

Italian Pasta Veggie Salad

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"This pasta salad recipe calls for a fat-free Italian dressing, your choice of veggies and some fresh ground pepper. Sound good?!"
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25 m servings 181 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 38.1g
  • 12%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 238 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  2. In a large bowl, combine the pasta, onion, bell pepper, tomatoes and mushrooms. Pour enough dressing over to coat; toss and refrigerate until chilled.



This is pretty close to something I make myself. I omit the peppers and onions and add cucumbers, black olives, and Italian salami that has been sliced and quartered. You can also add shredded c...

Awesome!! I do not add the mushrooms because my kids to not like them but I LOVE this recipe and so does my husband. Sometimes we add more like cucumbers, pepperjack cheese, cheddar cheese and...

Fast, easy, good. Also added a small can of chopped black olives. Made this again the other night and added about 1/3 cup chopped zucchini which really absorbed the dressing well.

Oh man, my family loved it. My husband doesn't like mushrooms but he picked them out and gave them to me. More for me :) This was a reat salad and it was great for a hot night after refrigeratin...

Tasty! I added carrots and omitted the onion. Thanks :)

We did eat this for days. I took it to a cook out and it was devoured, but there was still plenty left. This was my first time making a pasta salad and this was easy. Definitely a good recipe.

Quick, easy, colorful, tasty, and the right proportions of ingredients. Makes a giant bowl of the stuff and for a good reason. Used "Italian Restaurant-Style Dressing" [http://salad.allrecipes...

Love the kind of noodles the recipe calls for. I especially enjoyed the flexibility this recipe allows. We don't like mushrooms so I simply added some extra vegetables of different kinds. This i...

I added cucumbers.

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