Easy Italian Pasta Salad

Easy Italian Pasta Salad

slopez5084

"This salad is easy to make and everyone loves it!"
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Ingredients

55 m servings 189 cals
Serving size has been adjusted!
Original recipe yields 15 servings

Nutrition

  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 27.6g
  • 9%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 456 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

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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Directions

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  1. Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Rinse pasta in cold water until cool; drain.
  2. Toss drained pasta, tomatoes, green bell pepper, yellow bell pepper, cucumber, black olives, and celery together in a large bowl.
  3. Pour Italian-style dressing over the pasta mixture; toss to coat.
  4. Chill salad 20 minutes before serving.

Reviews

Read all reviews 4
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I made this for a family barbeque. Because we don't like green bell peppers, I used one large bell pepper in exchange. I also added some shredded sharp cheddar cheese. The italian dressing I use...

Very, very basic pasta salad but cool and refreshing. Easy to make, loaded with veggies, and great for a summer evening!

I didn't have green, so I used a red and yellow bell pepper. I'm not a fan of the celery in this. I like the cucumber though. I added some green peas. I used Bruschetta Italian Vinaigrette by Wi...

I absolutely love this recipe. I omitted the green bell pepper, used Kalamata olives instead of regular, and added a carton of peppercorn feta. It makes plenty to share.

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