MagPad Dinner Table

MagPad Dinner Table

Thursday, August 19, 2010

Garden Pasta Salad


  • 1 (16 ounce) package uncooked tri-color spiral pasta
  • 1/2 cup thinly sliced carrots
  • 2 stalks celery, chopped
  • 1/2 cup chopped green bell pepper
  • 1/2 cup cucumber, peeled and thinly sliced
  • 2 large tomatoes, diced
  • 1/4 cup chopped onion
  • 1 cup Italian-style salad dressing
  • 1/2 cup grated Parmesan cheese


  1. Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
  2. Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
  3. Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.
  4. Chill for one hour before serving.
I got this recipe from at this link. The original recipe called for 2 (16 ounce) bottles of Italian-style salad dressing. That was way too much dressing, so I changed it to 1 cup. That might even be too much. You could just add it to taste. Also, the recipe didn't call for sliced olives, but I noticed in the picture that was posted with the recipe that olives were added. I bet you could add what every garden vegetables you would like to this recipe that you think would make it taste good.

1 comment:

Lisa said...

Yup. I'm pretty sure this salad kept me alive in college. I call it "ward-potluck-i-don't-really-have-any-thing-to-make-a-main-dish-but-have-pasta-and-random-produce salad." It's good with celery, chopped jicama, cubed cheese....Pretty sure I've even used kidney beans. :)