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


  1. Cook pasta with salt according to package instructions.
    Once cooked, drain and run cold water over it.
    Place in large salad bowl.
  2. Stripe cucumbers with a fork (Place fork on end of cucumber and slide it down the length) then slice into discs
  3. Cut 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)
  4. Use only the florets of the broccoli and some of the stem
    Pull apart if big clusters.
  5. Place, broccoli, tomatoes, olives(drained), cucumbers in a with the pasta.
  6. Dust the salad with Salad Herbs or Tarragon (
    NOT SALAD SEASONING) and Lemon Pepper.
    These spices give the salad a distinct flavoring.
  7. Use 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)
  9. Bon 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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