Family's Favorite Pasta Salad

Holly Stover


While trying to figure out a way to get my meat-and-potato loving husband to eat other veggies, I came up with this salad. Took a few of his favorites (tomatoes and olives) and threw in some I knew he could tolerate, mixed it with pasta and cheese, and it was a big hit. I take it to every family get-together and never have any left.

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30 Min


10 Min


Stove Top


1 can(s)
black olives, chopped, 4.25 oz. can
2 medium
cucumbers, peeled, seeded and diced
2 large
tomatoes, diced
2 bunch
green onions, chopped
1 pkg
tricolored rotini pasta, 16 oz.
1 pkg
pepperoni, julienned (i use a 8 oz.package of sliced)
1 bottle
your favorite italian dressing, can add a little more as pasta soaks it up
6 oz
package of parmesan cheese, shredded

Directions Step-By-Step

Cook pasta according to package directions. Drain and rinse under cold water until pasta is cool.
Mix all ingredients together in a large bowl, leaving some of the cheese to sprinkle on top.
Chill several hours to let the flavors blend. Better if left to sit overnight.
Very versatile as you can add more of what you like, less of what you don't like. Can easily double by adding more veggies and 1/2 of another package of pasta. I have even used grilled chicken instead of pepperoni, or left the meat out completely.

About this Recipe

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: Italian