Italian Pasta Salad
This is the best ever pasta salad. I get more requests to make this salad than any other.
Ingredients
At a glance
Main Course
Salads
Side Dish
Ethnic/Regional
Serves
8
Dressing:
- 1/2 cup mayonnaise
- 1/2 cup Italian salad dressing (I like Wishbone)
- 1 teaspoon dried parsley
- 1/2 teaspoon dried dill
- 1/2 teaspoon fresh ground pepper
- 8 ounces spiral pasta (or any shape pasta you wish)
- 1 cup frozen peas (English peas work nicely)
- 1 4 ounce can sliced black olives
- 1 6 ounce jar marinated artichoke hearts, drained and chopped
- 1 medium sweet red pepper, chopped
- 1 small zucchini, chopped
- 1/2 cup purple onion diced
- 1/2 cup fresh grated Parmesan cheese
Methods/steps
- Combine all ingredients for the dressing in a small bowl. Wisk until smooth. Refrigerate until ready to use.
- Cook pasta according to package directions, drain, rinse with cold water, drain again.
- Add pasta to a large bowl, mix in all remaining ingredients. Pour dressing over pasta and vegetables. Toss well.
Additional Tips
Easily doubles for a large crowd.
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