Italian Dressing Pasta Salad Recipe

Ingredients

  • 2 packages (12 ounces each) tricolor spiral pasta
  • 2 packages (16 ounces each) frozen California-blend vegetables, thawed
  • 2 pints grape tomatoes
  • 1 large zucchini, halved and thinly sliced
  • 1 large yellow summer squash, quartered and thinly sliced
  • 1 large red onion, finely chopped
  • 1 block (8 ounces) cheddar cheese, cubed
  • + 10 more ingredients
    • 1 block (8 ounces) Monterey Jack cheese, cubed
    • 2 packages (4 ounces each) crumbled tomato and basil feta cheese
    • 1 bottle (16 ounces) Italian salad dressing
    • 3 tablespoons minced fresh parsley
    • 1 tablespoon minced fresh basil
    • 1 teaspoon Italian seasoning
    • 1 teaspoon seasoned salt
    • ½ teaspoon pepper
    • 1 can (3.8 ounces) sliced ripe olives, drained
    • Grated Romano cheese, optional

1. Cook pasta according to package directions. Rinse with cold water; drain well. In two large bowls, combine the California vegetables, tomatoes, zucchini, yellow squash, onion, cheeses and pasta. 2. In a small bowl, combine the salad dressing, parsley, basil, Italian seasoning, seasoned salt a...

View full recipe at SpringPad

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