Pool Party Pasta Salad Recipe - Allrecipes.com
Pool Party Pasta Salad Recipe
  • READY IN 30 mins

Pool Party Pasta Salad

Recipe by  

"This Pasta salad is a nutritious and light summer meal or side dish. My 4 yr old loves the veggies in this. I regularly use up grilled leftovers (chicken and veggies) in this salad."

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Ingredients Edit and Save

Original recipe makes 24 servings Change Servings
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  • PREP

    20 mins
  • COOK

    10 mins
  • READY IN

    30 mins

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook until tender, about 8 minutes. Add broccoli florets and asparagus to the boiling water during the last 5 minutes. Drain, and run under cold water to cool.
  2. In a large serving bowl, stir together the diced chicken, kidney beans, black olives, green pepper, cherry tomatoes, feta cheese and Italian dressing. Stir in the pasta, broccoli and asparagus. Season with salt and pepper to taste. I like it pretty heavy on the pepper. This salad is best if chilled for a couple of hours before serving.
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Reviews More Reviews

Jul 16, 2004

This is a nice recipe, however, by adding some chopped fresh basil or coriander/cilantro..it becomes outstanding. Green peppers tend to have a stronger flavour, so try substituting red peppers, or better yet..roasted peppers!! Bottled Italian dressing is usually salty, pungent and generally nasty. Suggest that a vinaigrette such as Dijon, Lemon or Balsamic be used as a better tasting and wonderful alternative. Throwing in some chopped sun dried tomatoes is also a nice addition. Pasta salad is so versatile that it lends itself to a variety of additions.

 
Sep 24, 2005

The quality of the outcome of this recipe depends SO MUCH on the dressing used....I used a Garlic Herb Italian Vinegrette, and it was great!! Also subbed canned asparagus for the fresh(none to be found at the market),, a roasted red pepper for the green(more mellow taste), regular hothouse tomato instead of cherry(ditto on the lack thereof), frozen broccoli florets(added to pasta water), added a few secret spices of my own, and used asiago cheese(more mellow flavor, and not EIGHT DOLLARS A POUND!). After sampling, sold for $25 at our Kiwanas auction. Definately a keeper with tweaking!

 
Mar 15, 2008

This was wonderful! I used a box of whole wheat rotini pasta by Muellers. I also used Good Seasons natural italian salad dressing.

 
Sep 01, 2009

This has been a staple at our weekend parties. Our friends love it. I skip the meat and broccoli and add artichokes. I add different veggies depending on what is available to cut up. Delish!

 
Oct 02, 2007

I used spiral whole wheat pasta and only used 1/2 of what it called for. I think five minutes for the asparagus may have been a minute or so too long. I steamed some frozen chopped broccoli and added to the noodle mixture. I doubled the amount of meat, using heavily seasoned (garlic powder, basil, paprika, and 1/2 a chopped onion) ground chicken breast. I used garbonzo beans, no olives, and a roasted red bell pepper. I didn't have any tomatoes. I used a little parm and shredded low fat monterey jack. For the dressing, I cut it in half and did a 1/4 cup honey mustard and 1/4 light zesty Italian dressing. I chilled it and when we got home from a late evening in church, we had a wonderful dinner!

 
Jun 04, 2009

This was awesome. I followed the recipe exactly, except I used a can of whole olives and cut them in half. I may have added a bit more asparagus than called for and I threw the asparagus and broccoli in with the noodles when there was 4 minutes left instead of 5.

 
Sep 01, 2010

Excellent salad! For a little more kick, I added a teaspoon of Italian spaghetti spice mix and a few cloves of garlic. It was very well received by my family!

 
Aug 08, 2004

I think the wonderful thing about this recipe is how quick and easy it is, not to mention cheap. I ALL of the ingredients for under 10 dollars. Also it makes a very large amount. I think it is best kept simple, and is still delicious.

 

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Nutrition

  • Calories
  • 151 kcal
  • 8%
  • Carbohydrates
  • 18.9 g
  • 6%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 5.5 g
  • 9%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 7.1 g
  • 14%
  • Sodium
  • 302 mg
  • 12%

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

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