Total Time
35mins
Prep 20 mins
Cook 15 mins

This is a pasta salad that is easy to make, and great for gatherings, very tasty! I found it in a Betty Crocker recipe book. My husband and I don't like onions, so I replaced it with a little bit of shredded carrots for color. Also I used creamy Italian dressing, and it was delicious.

Ingredients Nutrition

Directions

  1. Cook and drain pasta as directed on package.
  2. Then rinse with cold water and drain.
  3. Mix tomato sauce, dressing, basil and oregano in large glass or plastic bowl.
  4. Add pasta and remaining ingredients and toss.
  5. Cover and refrigerate for at least 2 hours or until chilled.

Reviews

(2)
Most Helpful

This was a good salad that makes a lot! I added some fresh grated parmesean cheese to this, and left out the onions.

Ginny Sue September 01, 2008

Also saw this in a Betty Crocker recipe booklet and was ingrigued by the use of tomato sauce in the dressing so I tried it and found it to be delicious! I used oil and vinegar based Italian dressing but like your idea of using a creamy one. When I make it again I will double the amount of vegetables due to personal preferance. I also added sliced ripe olives and a sprinkling of parmesan. I found the flavors and texture best the same day - but it was still good as leftovers. Thanks for a great salad!

Acerast October 09, 2006

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