Rainbow Pasta Salad II

This colorful salad is hearty enough to be a light meal in itself. It's a great make-ahead dish, since the full flavors of the herbs and veggies need a little time to blend.


36 servings


2 (12 ounce) packages tricolor spiral pasta
2 (16 ounce) packages 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 (8 ounce) block cheddar cheese, cubed
1 (8 ounce) block Monterey Jack cheese, cubed
2 (4 ounce) packages crumbled tomato and basil feta cheese
1 (16 ounce) bottle 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 (3.8 ounce) can sliced ripe olives, drained
grated Romano cheese, optional


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.

Estimated Time

Preparation Time: 1 hour
Chill Time: 8 hours

Nutritional Information

Amount per serving (3/4 cup): 157 calories, 10 g fat (3 g saturated fat), 15 mg cholesterol, 405 mg sodium, 11 g carbohydrate, 1 g fiber, 5 g protein.

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