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Italian Pasta Salad

Italian Pasta Salad

"Rotini pasta tossed with broccoli florets, red bell pepper, ripe olives and the fine taste of Tuscany with KRAFT Tuscan House Italian dressing set a bright tone for lunch or dinner."
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2 h 20 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  • Prep

  • Ready In

  1. Toss all ingredients except dressing in large bowl. Add dressing; mix lightly.
  2. Refrigerate several hours or overnight.


  • For nutritional information about this recipe, visit

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I don't like this recipe personally, my family loves it though. We always add a teaspoon or two of McCormick Salad Seasoning, a cup or so of chopped pepperoni, and a couple of chopped up sticks ...

I really liked this. I used cherry tomatoes instead of olives because I don't like them and I omitted the red onion. This was very tasty.

I sauteed the broccoli in a little olive oil because my wife doesn't like it too raw. That's the only change I made. She had two helpings.

I added pepperoni slices and used 3 cheese Italian dressing (cutting down on the 1/2cup of parm cheese) and chopped the broccoli into very small pieces with my food chopper. This came out aweso...

I have always mady my pasta salad like this except I chop some genoa salami and used a robust Italian Dressing. (Tuscan is so new) I get many requests to make this for functions. Delicious

This is a great recipe. I have also made it with Catalina dressing and it is fantastic! Make sure you put it in the fridge overnight so the flavors can mesh. Wonderful!!

I did this recipe for my co-workers but I think next time I will at least blanch the broccoli a little. I think overall it was an ok recipe.

This was excellent! I did not use a red pepper, because I am not a big pepper fan. But in it's place I used little baby carrots. I also used tri-color rotini pasta. You could also use tri-color ...

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