Cinnamom in Illinois's Note:
This is an often requested item at our house. It's especially loved by my daughter, who loves noodles and has to tote her lunch often. She also loves salads, so this fits the bill nicely. Go ahead and add or subtract veggies liberally--it's so easy to make this your own specialty!
My Private Note
Units: US | Metric
- 1 lb pasta (wagon wheel or "little flower" pasta)
- 1 (8 ounce) bottle Italian salad dressing
- 1 (8 ounce) can black olives
- 4 ounces mozzarella cheese
- 4 ounces hard salami
- 1 pint grape tomatoes, washed and de-stemmed
- assorted fresh vegetable (chopped romaine, green or red pepper, italian green beans, sugar snap peas, broccoli or cauliflower)
- 1Boil pasta according to package directions, making sure to keep it more to the firm side of cooked. No salt is needed, as the other ingredients have plenty.
- 2Drain pasta and run under cold water to cool; drain again and place in large mixing bowl.
- 3Cut mozzarella and salami into uniform small cubes, and add to pasta.
- 4Slice (or halve) olives, add to the bowl, along with tomatoes and any (or none)of the other vegetable choices.
- 5Pour salad dressing over all and toss to coat. Tastes great if allowed to rest in refrigerator for at least two hours.
Browse Our Top Pasta, Rice and Grains Recipes
Nutritional Facts for Pasta Salad Italiano
Serving Size: 1 (143 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 389.8
- Calories from Fat 146
- Total Fat 16.2 g
- Saturated Fat 4.0 g
- Cholesterol 14.5 mg
- Sodium 879.0 mg
- Total Carbohydrate 49.4 g
- Dietary Fiber 3.1 g
- Sugars 3.5 g
- Protein 12.0 g