Total Time
Prep 5 mins
Cook 10 mins

This is a yummy cool salad that's great for the warmer weather. It is also a great way to get your veggies :)

Ingredients Nutrition


  1. Cook pasta in boiling salted water as directed on box.
  2. Drain pasta, place in large bowl and while still hot drizzle with oil and vinegar.
  3. Add onion, salt, pepper and cheese and toss well.
  4. Gently mix in remaining ingredients.
  5. Chill thoroughly.
Most Helpful

A great all round pasta salad. I used tri-color rotini for more color. I also used white wine vinegar and light-flavored olive oil instead of the regular vinegar and vegetable oil. I used left-over rotisserie chicken meat. The flavors combined nicely. I had to add a little more mayo the next day, as it became a little dry, but the flavor was a little stronger, and better, the next day. I want to try it with ham, too. Definitely a keeper recipe.

PanNan March 09, 2004

This pasta salad was quick and easy to make and delicious. I must say that it tasted better the next day as the flavors had blended. I did not use the celery (personal preference) but did use some celery salt. Thank you!

JackieGK March 02, 2004

This was a delicious lunch, Karen. Very easy to throw together. I used left-over chicken and tossed in a few mushrooms that I needed to use up. The peas make it so Spring-y. Thanks for sharing this great recipe.

ratherbeswimmin' April 06, 2003