Italian Dressing Pasta Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 36 |
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This colorful salad is hearty enough to be a light meal in itself. It's a great make-ahead dish, since the full flavors of the herbs and veggies need a little time to blend. Ingredients:
2 packages (12 ounces each) tricolor spiral pasta |
2 packages (16 ounces each) frozen california-blend vegetables, thawed |
2 pints grape tomatoes |
1 large zucchini, halved and thinly sliced |
1 large yellow summer squash, quartered and thinly sliced |
1 large red onion, finely chopped |
1 block (8 ounces) cheddar cheese, cubed |
1 block (8 ounces) monterey jack cheese, cubed |
2 packages (4 ounces each) crumbled tomato and basil feta cheese |
1 bottle (16 ounces) italian salad dressing |
3 tablespoons minced fresh parsley |
1 tablespoon minced fresh basil |
1 teaspoon italian seasoning |
1 teaspoon seasoned salt |
1/2 teaspoon pepper |
1 can (3.8 ounces) sliced ripe olives, drained |
grated romano cheese, optional |
Directions:
1. Cook pasta according to package directions. Rinse with cold water; drain well. In two large bowls, combine the California vegetables, tomatoes, zucchini, yellow squash, onion, cheeses and pasta.
2. In a small bowl, combine the salad dressing, parsley, basil, Italian seasoning, seasoned salt and pepper. Pour over pasta mixture; toss to coat. Stir in olives. Cover and refrigerate for 8 hours or overnight.
3. Toss before serving. Serve with Romano cheese if desired. Yield: 36 servings.
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