Pasta Salad I Recipe -
Pasta Salad I Recipe

Pasta Salad I

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"Yummy vegetable pasta salad featuring fresh vegetables and a light dressing. This salad is great served with bar-b-q chicken or burgers and garlic toast. If I'm serving this salad to seniors, I usually par-boil the vegetables in the microwave for 3-4 minutes, just until tender."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Cook pasta according to package directions. Drain and rinse pasta under cold water.
  2. Place pasta in a large serving bowl add the all the vegetables and toss to combine.
  3. Combine the mayonnaise, vinegar and sugar together, whisk until smooth. Pour over salad and mix well. Season to taste with salt and pepper and serve.
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Reviews More Reviews

Most Helpful Positive Review
Aug 29, 2002

This has a great tasting dressing! I didn't add quite as many veggies as the recipe but it was still good. I'm not even a fan of pasta salads but have made it 3 times in 2 weeks. Thanks Sylvia

Most Helpful Critical Review
Jun 07, 2010

This is a good base recipe, but I found the dressing way too sweet. It was much better with 1/2 the sugar plus garlic and herbs.


43 Ratings

Jul 14, 2003

Love the dressing in this. I used Hellman's Just 2 Good mayo and varied the veggies for what I had on hand --was great!

Jul 24, 2006

This is a wonderful conbination of ingredients. However, it calls for too much pasta. Uncooked pasta expands double, or more, when cooked. Six cups pasta, plus all the vegetables, certainly would serve more than 6. (When you lower the amount of pasta, the calorie contents changes!)

Nov 21, 2005

Very good pasta salad. The only changes that I make are adding black olives and using fat-free Italian for the dressing. I used tri-color pasta.

Sep 14, 2010

I would probably reduce the sugar next time a bit in the dressing, but overall, very good! Thanks!

Sep 21, 2009

I love this, made it exactly to specs. Even better if you put it in the fridge overnight so the pasta can absorb some dressing.

Jul 06, 2008

This was really a good recipe. I made it just as written, leaving out the mushrooms because I'm allergic to them. My family loved it. Light and tasty and filling. I did use whole wheat pasta, which made it more healthy. Was very good. Will definitely keep this one for future use.


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  • Calories
  • 472 kcal
  • 24%
  • Carbohydrates
  • 97.1 g
  • 31%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.9 g
  • 3%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 15.8 g
  • 32%
  • Sodium
  • 31 mg
  • 1%

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

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