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Italian Pasta Salad

Italian Pasta Salad
Recipe Tip
Ranch Pasta Salad:
Use about 1/2 cup purchased ranch dressing from the supermarket instead of the Garlic Vinaigrette Dressing.
Italian Pepperoni-Pasta Salad:
Add one 3.5-ounce package of sliced pepperoni (cut slices in half) and 1/2 cup shredded mozzarella or pizza blend cheese to the vegetables in the bowl.
Cook's Tips
You can use 1/2 cup purchased Italian dressing instead of making the Garlic Vinaigrette Dressing.
Cook's Tips
The water being heated for cooking the pasta will boil sooner if it is covered with a lid.
Cutting Bell Pepper
Cut bell pepper in half lengthwise; cut out seeds and membrane. Cut pepper into strips; cut strips into pieces.

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Based on 8 ratings

Italian colors and flavors top the bill in this garden fresh pasta salad.This crunchy side dish is best served chilled. From eatbetteramerica.
Prep Time:30 min
Start to Finish:1 hr
makes:6 servings
Garlic Vinaigrette Dressing
1clove garlic or 1/8 teaspoon garlic powder
1/4cup cider vinegar or balsamic vinegar
2tablespoons olive or vegetable oil
1/2teaspoon salt
Salad
1/4teaspoon salt (for cooking pasta), if desired
2cups uncooked rotini or rotelle (spiral) pasta (6 oz)
1large tomato
1/2of a medium cucumber
3or 4 medium green onions with tops
1small red or green bell pepper
1/4cup chopped ripe olives (from 4 1/4-oz can), if desired
1.Peel and finely chop the garlic. In a tightly covered jar or container, shake the garlic and remaining dressing ingredients.
2.Fill a 4-quart Dutch oven about half full of water. Add 1/4 teaspoon salt if desired. Cover with lid and heat over high heat until the water is boiling rapidly. Add the pasta. Heat to boiling again. Boil uncovered 8 to 10 minutes for rotini (or 9 to 11 minutes for rotelle), stirring frequently, until tender.
3.While the water is heating and pasta is cooking, chop the tomato and cucumber, and peel and chop the onions. Place the vegetables in a large bowl.
4.Cut the bell pepper in half lengthwise, and cut out seeds and membrane. Cut bell pepper into pieces, and add to vegetables in bowl.
5.Place a strainer or colander in the sink. Pour the pasta in the strainer to drain. Rinse with cold water; drain. Add pasta to vegetables in bowl. Add the olives.
6.Shake the dressing again to mix ingredients. Pour the dressing over the vegetables and pasta, and mix thoroughly. Cover with plastic wrap; refrigerate about 30 minutes or until chilled.
Nutritional Information
1 Serving: Calories 230 (Calories from Fat 60); Total Fat 6g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 250mg; Total Carbohydrate 37g (Dietary Fiber 3g, Sugars 3g); Protein 7g Percent Daily Value*: Vitamin A 15%; Vitamin C 50%; Calcium 2%; Iron 10% Exchanges: 2 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2 1/2 
*Percent Daily Values are based on a 2,000 calorie diet.
 
1 Review

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Great!
I made this last night as a side with hamburgers. I used light ranch as a substitution for the vinaigrette dressing and I accidentally used yellow onions instead of green. Turned out great! My whole family loved it!!
Posted at 3:08 PM on May 16 2011 by jds_girl
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