Italian Pasta Salad
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|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|
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.