italian pasta salad

★★★★★ 1 Review
snflwr8351 avatar
By Judy Garcia
from Gunnison, UT

I got this from a former co-worker and have adapted it to my family's tastes.

★★★★★ 1 Review
prep time 30 Min
method No-Cook or Other

Ingredients For italian pasta salad

  • 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
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How To Make italian pasta salad

  • 1
    Dice vegetables; mix dressing and vinegar together in a large bowl. Add vegetables and marinate in refrigerator several hours or overnight.
  • 2
    Cook pasta; cool thoroughly. Add to dressing and vegetables; toss well to mix. Refrigerate until ready to serve.
  • 3
    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.
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