This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Tennille's Italian Pasta Salad

By: Tennille Nelson

"This recipe is a zesty pasta salad which can be altered by adding your favorite vegetables - a great recipe for any occasion!"

Rate/Review | Read Reviews (3)

Prep Time:
30 Min

Cook Time:
20 Min

Ready In:
1 Hr 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 7 servings

Ingredients

1 cup fresh broccoli florets
1 cup fresh cauliflower florets
1 tablespoon butter
1 teaspoon salt
1 (32 ounce) package seashell pasta
1 (16 ounce) bottle Italian-style salad dressing
1 cup shredded carrots
2 cucumbers, diced
3 tomatoes, diced
8 ounces shredded Cheddar cheese

Directions

Steam broccoli and cauliflower florets until tender. Place broccoli and cauliflower in a large bowl, toss with butter and salt.
Bring a large pot of salted water to a boil. Stir in the macaroni and return the water to a boil. Let cook until the noodles are al dente, drain well.
In a large mixing bowl, mix the Italian dressing with the hot macaroni. Next, mix in the carrots, cucumbers, tomatoes, broccoli, and cauliflower. Cover the bowl and refrigerate for 30 minutes.
After the pasta and vegetables have been chilling for 30 minutes, stir in the cheese. Return the bowl to the refrigerator for another 30 to 45 minutes before serving.