Pasta Salad

photo by Andrew Purcell



- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
8-10
ingredients
- 1 1⁄2 lbs penne pasta
- 2 bottles kraft house Italian salad dressing (it must be this exact type or it won't taste the same!)
- 1 cup chopped green pepper
- 1⁄2 cup chopped white onion
- 1 cup diced roma tomato
- 1 1⁄2 cups chopped cucumbers
- 3⁄4 cup sliced black olives
- 2 tablespoons chopped black olives
- 1 (6 ounce) container of shredded parmesan cheese (not grated)
- 1⁄2 - 3⁄4 cup of grated parmesan cheese
- salt
- pepper
- garlic powder
directions
- Boil pasta, drain well.
- Chop all vegetables and place in large bowl.
- Mix pasta in with vegetables.
- Add both cheeses, mix well.
- Add salad dressing-- usually requires 1 bottle.
- Refrigerate for 2 hours prior to serving.
- Add fresh salad dressing with each serving.
- Enjoy!
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Reviews
-
I used 1lb of the pasta (that's what size the container is where I live??) Anyway, I also used 1 pint of grape tomato cut in halves, I used a whole seedless cucumber, a whole green pepper, 1 can of lack olives 1/2 sliced and 1/2 chopped, 1 container of kraft shredded parm, asiago & romano cheese. I couldn't find "house" italian so I used zesty. We never even had to open the second bottle of dressing. I think it may be because I had less pasta and way more veges than were called for, but it was great this way. Wonderful recipe, try it with extra veges and less pasta!
-
This was great. The flavor was wonderful. I did forget to put the seasonings in and it still came out just right. The next day, with the leftovers I sauted up some cubed chicken breasts, then added the leftover pasta salad, extra dressing and cheese and had a whole new dinner. Great way to use up the leftovers.
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RECIPE SUBMITTED BY
Jackie Simons
Friendswood, Texas
I am a Registered Nurse living in Friendswood, Texas. I enjoy cooking very much, especially casseroles!