Italian Pasta Salad

Judy Garcia Recipe

By Judy Garcia snflwr8351

30 Min
No-Cook or Other

I got this from a former co-worker and have adapted it to my family's tastes.

pinch tips: How to Check Freshness of an Egg


24 oz
pkg. tri-colored corkscrew noodles
1/2 c
black olives, sliced
1 oz
pimentos, chopped (optional)
green bell pepper, chopped fine
red bell pepper, chopped fine
stalks celery, diced fine
1 c
spinach leaves, chopped fine
1 clove
garlic, diced very fine or pressed
crumbled feta cheese (optional)
2 pkg
good seasons italian dressing, mixed per directions on package
1/4 c
red wine vinegar

Directions Step-By-Step

Dice vegetables; mix dressing and vinegar together in a large bowl. Add vegetables and marinate in refrigerator several hours or overnight.
Cook pasta; cool thoroughly. Add to dressing and vegetables; toss well to mix. Refrigerate until ready to serve.
MY NOTES: When just my husband and I are eating this, I add the spinach; however, my son and grandson will not eat it, so I didn't add it to what is shown in picture. We do not like feta cheese, so I did not add it.

About this Recipe

Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Quick & Easy

You May Also Like:


Be the first to leave a comment.