Garden Pasta Salad

This zesty pasta salad is bursting with flavor and is liberally dotted with lots of crunchy vegetables. Great recipe to take on a picnic and not worry about the warm weather affecting the safety of the salad.


8 servings


1 (12 ounce) package tri-color spiral pasta
1/2 cup thinly sliced carrots
2 stalks celery, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup peeled and sliced thin cucumber
1/4 cup chopped onion
2 (14.5 ounce) cans diced tomatoes with diced tomatoes with basil, garlic & oregano, drained
1 (8 ounce) bottle Italian-style dressing


In a large pan cook pasta in boiling water until tender; rinse under cold water and drain. In a large bowl combine pasta, carrots, celery, peppers, cucumber, onion and tomatoes. Pour dressing over mixture; toss until evenly coated. Chill until ready to serve.

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