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    You are in: Home / Recipes / Linda's Pasta Salad Recipe
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    Linda's Pasta Salad

    Linda's Pasta Salad. Photo by Luvs 2 Cook

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    Total Time:

    Prep Time:

    Cook Time:

    53 mins

    45 mins

    8 mins

    Linda's Busy Kitchen's Note:

    I love pasta salad in the summer and make it often... This is one that I make often, and it's WONDERFUL!

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    Units: US | Metric

    • 1 (16 ounce) box rotini pasta, cooked and drained (corkscrew)
    • 1 large onion, cut in 1/2, then sliced into thin wedges
    • 1/2 green pepper, diced
    • 2 carrots, diced
    • 2 stalks celery, diced
    • 1 large cucumber, peeled, and diced
    • 2 medium tomatoes, cut in 1/2, then sliced into thin wedges
    • 3 large broccoli florets, separating flowers into bite size pieces and peeling stem, and cutting into thin slices
    • 1 (15 ounce) can black olives (left whole, cut in 1/2, or cut into slices)
    • 16 ounces bottle* of your favorite salad dressing (I use Italian, Caesar or Christy's Greek Dressing, (my favorite)
    • salt and pepper, to taste


    1. 1
      Cook pasta according to box directions, drain and let cool (do not overcook pasta, or salad will be mushy). Refrigerate.
    2. 2
      Meanwhile, slice and dice all veggies, and put in a big bowl. Refrigerate.
    3. 3
      When all is chilled mix veggies in with pasta, and add salad dressing, and salt and pepper to taste. Mix all well.
    4. 4
      *Save some of the salad dressing to pour on just before serving. When it's time to serve you can add more salad dressing, if you like more. The pasta has a tendency to soak up salad dressing as it marinates, so I save some to add right at serving time.
    5. 5
    6. 6
      Use kalamata, or green olives instead of black.
    7. 7
      Add little corn ears.
    8. 8
      Add your favorite cheese, any hard, American or Feta.
    9. 9
      Add cheese and diced pepperoni, or hard salami.
    10. 10
      Add frozen green peas, thawed.
    11. 11
      Add radishes, diced, or sliced.

    Ratings & Reviews:

    • on May 25, 2011


      This is an excellent recipe...I'd say almost exactly like mine with just a few changes. Besides the salad dressing, I sprinkle in Salad Supreme. I add artichoke bottoms or hearts if I have them. I'd use whole olives, but small to medium. That way, if someone doesn't like them, they are easier to remove than halves or slices. (Never use chopped...they look like bugs.) Oh, and instead of chopped tomatoes, I'd use cherry or other small tomato...if you have leftovers, the tomatoes don't get soggy like cut-up ones do. Also, sliced radishes tend to stick together, so if you do a bit of a chop on them instead (like quarter them and then slice thickly), they will distribute better.

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    • on April 29, 2009


      This is another wonderful recipe from you, Linda. I made exactly as stated. I love the Caesar dressing with this. It's a nice change from usual pasta salads. I will make again! Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 23, 2009


      I followed the recipe as written other then I omitted the onions. I'm not crazy about raw onions. I used Zesty Italian dressing and we all enjoyed this. I also didn't add any salt or pepper.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Linda's Pasta Salad

    Serving Size: 1 (193 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 390.8
    Calories from Fat 109
    Total Fat 12.1 g
    Saturated Fat 2.6 g
    Cholesterol 32.3 mg
    Sodium 833.2 mg
    Total Carbohydrate 60.9 g
    Dietary Fiber 5.1 g
    Sugars 9.9 g
    Protein 11.3 g

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