Party Pasta Salad

Tammy Raynes


Summertime cooking doesn't have to be hot and boring. This little salad is great any time of the year. With a mix of veggies and fruit, and it will add a colorful addition to the table, it can be made for any season. Great at a BBQ or Ladies Luncheon, or for a side dish on Sunday after church.

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12 - 15


25 Min


10 Min



Blue Ribbon Recipe

Notes from the Test Kitchen:
A great pasta salad for your next pot luck. I can't wait to try this dressing on other salads too - it's very tasty!

I added the pineapple as the last step when I added the broccoli, red peppers and almonds. Also I used a 20 oz can of pineapple. Came out great!


1 pkg
(12-ozs) corkscrew pasta
1 can(s)
pineapple chunks in juice
1 c
vegetable oil
1/2 c
distilled white vinegar
1 Tbsp
dijon mustard
1 Tbsp
worcestershire sauce
1 clove
garlic, pressed
salt and pepper to taste
3 c
cauliflower florets
3 c
broccoli florets
red bell pepper, seeded, chunked
1 c
whole natural almonds, toasted

Directions Step-By-Step

About this Recipe

Course/Dish: Pasta Sides, Pasta Salads
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Vegan, Low Carb
Collection: Fourth of July!
Other Tags: Quick & Easy, Healthy