Italian Pasta Salad

  • Several small packages of various colors and shapes of pasta -- cooked, drained and cooled
  • 1 head of broccoli, cauliflower or broccliflower -- chopped
  • 3 bell peppers, any color -- cored, sliced and chopped
  • 1 medium onion -- chopped
  • Black or green olives -- pitted and chopped
  • 4-5 stalks of celery -- cleaned and chopped
  • 4-5 medium tomatoes -- cored and chopped
  • 8-16 oz. package shredded cheese
  • 1 or 2 bottles Italian dressing
  • 1 cup shredded carrots
  • sliced radishes (for color)

Cook the pasta per instructions on package, drain and cool. Add in the rest of the vegetables and mix up. Pour the Italian dressing over the top and stir, making sure to coat everything well. Marinate in the refrigerator overnight. Add in the shredded cheese and mix to redistribute the dressing. Cover and store in the refrigerator until ready to serve.

  • Yields: 12+ servings
  • Preparation Time: Prepare 1 day in advance
Related Articles: 

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.