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Italian Pasta Salad II

Italian Pasta Salad II


"This is truly a must have pasta salad especially if you are Italian. I can't keep this in the house, it goes as fast as I make it. Enjoy!"
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35 m servings 438 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 438 kcal
  • 22%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 48.3g
  • 16%
  • Protein:
  • 14.8 g
  • 30%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 272 mg
  • 11%

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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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, until tender. Drain, and transfer to a large bowl. Stir in enough olive oil to coat, but not so that it pools at the bottom of the bowl. Mix in the red and green bell peppers, tomatoes, garlic, salt, pepper, basil, parsley, oregano and Asiago cheese. Mix in the Parmesan cheese. Refrigerate until 20 minutes before serving. If the pasta soaks up a lot of the oil, you may need to add more. Taste the salad as you are preparing it, you may like more or less ingredients.

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Read all reviews 16
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Great recipe, made a few changes though. I added a cup or so of diced cucumber, as well as a couple cups of broccoli, I poured the hot pasta water over the broccoli to steam... rinsed all in col...

This recipe is great !! I found it a little bland so i added italian dressing and black olives! delicious!! ;)

Leaving town again so it's time to clean out the fridge again too, which Hub's staff always appreciates. This salad did a good job of clearing out the vegetable crisper - I added all ingredients...

VERY tasty! I tool this to a BBQ and everyone LOVED it!! I made it as written and added the juice of one lemon, and a quarter cup of balsamic vinegar. Next time I will also add extra garlic. I...

Great way to use a lot of vegetables. I included the peppers and tomatoes and added zucchini, cucumbers and a little carrot for color with tri-color bowtie pasta. It really soaked up the olive...

Delicious. My husband loved it, and he usually isnt a huge fan of pasta salads. I didnt put quite as much bell pepper, and oregano to taste. Will make this again.

Loved this one - Family & friends demand this one for BBQ's and lunch when they are around. I did add extra garlic & doubled all the other add-ins (eg: cheeses, cherry tomato etc) to give more b...

This is good, but it needs a little something to add a zip. I splashed some balsalmic vinegar to taste and that made all the difference.

I was happy with how this recipe turned out. I substituted Italian seasoning for the oregano and didn't use as much as stated - just until it was covered well. I also used orange, green and re...

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