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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Tricolored Pasta Salad Recipe

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This recipe for Tricolored Pasta Salad is from Sissy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
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
1/2 teaspoon pepper
1 can (3.8 ounces) sliced ripe olives, drained
Grated Romano cheese, optional
Directions:
Directions:
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.

In a small bowl, combine the salad dressing, parsley, basil, Italian seasoning, seasoned salt and pepper. Pour over pasta mixture; toss to coat. Stir in olives. Cover and refrigerate for 8 hours or overnight.

Toss before serving. Serve with Romano cheese if desired.
Number Of Servings:
Number Of Servings:
36
Preparation Time:
Preparation Time:
Prep: 1 hour + chilling

 

 

 

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