Pasta Salad

in Pasta, Salads, Side, Vegan, Vegetarian

I have been making this Salad for 20 years.  The salad is an alternative to mayonnaise based pasta salads.  I enjoy it all year.

Pasta Salad

  • Servings: 12
  • Difficulty: easy
  • Print

This dish is great for Barbecues, Entertaining, Holiday meals and Side-dishes. It is best served the next day.

Ingredients

  • 16 oz Box Spiral Pasta
  • 1 Red Bell Pepper
  • 1 Green Bell Pepper
  • 1 Large Cucumber
  • 8 oz Grape Tomatoes
  • 1 Cup Green Olives (Spanish Olives)
  • 1 Cup Black Olives
  • 16 oz Bottle Italian Dressing

Cook Spiral Pasta

  1. In a Large Pot Boil 4 -6 Quarts Water
  2. Add 1.5 Tbls Salt
  3. Cook as package directed
  4. Stop cooking at desired tenderness.
  5. Rinse with Cool Water

Prepare the Vegetables

  1. Cut Bell Peppers into 1/2 inch by 1/2 inch pieces
  2. Cut the Cucumber into 1/2 inch by 1/2 inch pieces. 1/4 inch thick
  3. Cut Olives to desired size. I keep small olives whole

Put it together

  1. In a bowl, Add Peppers, Cucumber, Olives, Tomatoes
  2. Add 2/3 of the Bottle of Italian Dressing to the Bowl
  3. Gently toss the ingredients, use your hands it is more fun
  4. Refrigerate at least 4 hours or overnight

Finish the Salad and Serve

  1. Add the last 1/3 of the Bottle of Italian Dressing to the Bowl
  2. Gently toss the ingredients, hands are fun

The Italian Dressing will absorb into the Spiral Pasta if initially you store the Salad in the refrigerator for 4 hours or overnight. The dressing is added in two stages to improve the flavor of the salad.

Products used in this recipe: