Skip to content

Pasta Salad

Pasta Salad

Tri-colored pasta is a fun addition to this recipe. Feel free to add other vegetables if your family prefers them. Lightly steamed broccoli is an excellent choice – cut it into small pieces and steam for just a couple of minutes so that it is bright green and slightly softened. You can make this a meal by adding 8 ounces of diced lunchmeat (turkey, ham, or salami) and 8 ounces of diced cheese. To slice the vegetables quickly, use your food processor.


  • 1 16-ounce package of rotini or penne pasta
  • 1 cup Italian dressing
  • 1 tsp. dried oregano
  • Sea salt and pepper to taste
  • 1 can sliced black olives (3.8 ounces), drained
  • 1 can artichoke hearts, drained
  • 1 med carrot, sliced
  • 2 ribs celery, sliced
  • 2 green onions, sliced
  • 2 roma tomatoes, diced


  1. Cook pasta according to package directions, making sure it isn’t overcooked.
  2. Drain pasta and rinse it with cold water to cool.
  3. Immediately toss the pasta with Italian dressing to keep it from sticking together.
  4. Add vegetables and spices, mixing thoroughly.
  5. The salad can be served immediately or chilled.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Add Your Comment (Get a Gravatar)

Get a Gravatar! Your Name


Your email address will not be published. Required fields are marked *.