Italian Pasta Salad

Laura Perovich


I just love this recipe. A hit at BBQ's on a hot summer day.


★★★★★ 1 vote

30 Min
10 Min


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16 oz
tricolor rotini (spiral vegetable pasta)
1 medium
6 medium
roma tomatoes
1 bunch
broccoli, bunch
1 can(s)
sliced black olives
1 bottle
zesty italian dressing
2 tsp
salad herbs or tarragon
1 tsp
lemon pepper

How to Make Italian Pasta Salad


  • 1Cook pasta with salt according to package instructions.
    Once cooked, drain and run cold water over it.
    Place in large salad bowl.
  • 2Stripe cucumbers with a fork (Place fork on end of cucumber and slide it down the length) then slice into discs
  • 3Cut roma tomatoes into bite sizes
    Roma tomatoes have the best flavor. If you can't find Roma tomatoes then use cherry tomatoes and cut in half)
  • 4Use only the florets of the broccoli and some of the stem
    Pull apart if big clusters.
  • 5Place, broccoli, tomatoes, olives(drained), cucumbers in a with the pasta.
  • 6Dust the salad with Salad Herbs or Tarragon (
    NOT SALAD SEASONING) and Lemon Pepper.
    These spices give the salad a distinct flavoring.
  • 7Use 2/3 of the bottle of Italian dressing.
    That way the pasta and veggies absorb the flavor.
    Just before serving add remainder of dressing and stir.
  • 8*TIP:
    You can also add small Pepperoni slices (Optional)
  • 9Bon Appetit

Printable Recipe Card

About Italian Pasta Salad

Course/Dish: Pasta Sides, Pasta Salads
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

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