Italian Pasta Salad

Recipe Rating:
 1 Rating
Prep Time:
Cooking Method: No-Cook or Other


24 oz pkg. tri-colored corkscrew noodles
1/2 c black olives, sliced
1 oz pimentos, chopped (optional)
1/2 green bell pepper, chopped fine
1/2 red bell pepper, chopped fine
2 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

The Cook

Judy Garcia Recipe
Well Seasoned
Las Vegas, NV (pop. 583,756)
Member Since Jan 2010
Judy's notes for this recipe:
I got this from a former co-worker and have adapted it to my family's tastes.
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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.


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