Italian Vegetable Pasta Salad
"Great for all you veggie lovers out there. Nice summer dish or side dish salad. Yummy!"
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
8-10
ingredients
- 5 cups broccoli florets
- 4 cups cauliflower florets
- 2 medium tomatoes, chopped
- 1 bunch green onion, chopped
- 1 cup sliced carrot
- 1 (2 ounce) can sliced ripe olives, drained
- 1⁄2 cup sliced stuffed olives
- 1 (8 ounce) package rotini pasta, cooked and drained
- 1 cup pepperoni slice, diced
- 1 (16 ounce) bottle prepared Italian salad dressing
- 1 cup mozzarella cheese, cubed
directions
- In a very large salad bowl, combine all vegetables and pasta.
- Pour dressing over salad and toss to coat.
- Cover and refrigerate overnight or at least 4 hours.
- Before serving, stir in cheese cubes.
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Reviews
-
OMG, what an awesome salad. EVERYONE loved it. Perfect for large gatherings. I bought by mistake, low fat dressing, tasted great, so I can't wait to see what it tastes like with the regular dressing in in. I strongly recommend this for any of your upcoming gatherings, especially spring/summertime. Make it, and bag it in ziplock. Travels well. -
I made this recipe and loved it- very popular at home, presents well, etc. I am not a fan of raw broccoli and cauliflower so what I did with those and the carrots was to blanch them in boiling water for about 30 seconds, then run cold water on them in a colander, and then spread them out to drain/dry on a clean kitchen towel. The veg were still very crisp yet it took the raw edge off that I personally don't care for. The recipe is easily modified as well. One of my kids is doesn't eat meat and loves pea pods so I pulled some salad off before adding meat and put pea pods and red pepper slices in her portion. A little smoked mozzarella mixed in with the regular is also great. -
This was a good salad. After trying a million summer salads so far, I have come to the conclusion, that ones made with fresh veggies just seem to be not "up my alley". I am sure for those who prefer them you would get 5 stars, I just couldn't bring myself to do it. Sorry Nancy. Thanks for sharing. Tweeky, a.k.a. Judi
RECIPE SUBMITTED BY
Nancy Sneed
United States
Hi, I live in the Ozark mountains in north central Arkansas. I'm married to Jerry for 27 years now and he had our two kids when we married. I didn't have any so he gave me his and I was happy to get them!8-)
We have two other boys, JJ and Andy who are a daschund and a maltese respectively. JJ left us to go to doggy heaven in 2004. Now we have another Maltese and her name is Keisha. I usually call her "Keter-bug".
I worked with developmentally delayed individuals in a state Human Development Center for 12 years and wouldn't change it for anything else.
My favorite cookbook would have to be Joy of Cooking because it's like a Cook's Bible...if you can't find something anywhere else you will find it in there. I don't use it all the time but if I have a question it's the first place I turn. The one I use the most is a Louisiana Junior League cookbook called "Cotton Country Cooking". It has everyday food in it that is what we like to eat the most.
I've cooked just about anything I can think of from lobster to raccoon. We even cooked turtle.
The thing that I really get peeved about is when people try to be someone they aren't. If you are just yourself you'll come a lot nearer to being who you want to be which is probably accepted and liked by all.
I'd like to go to Europe if I had a month off. I've always wanted to go to France because that's where one side of my ancestors are from, England and Wales since that is where the other side originates and then Scotland where even others are from. I think everyone should know their heritage.
