donna's pasta salad

★★★★★ 2
a recipe by
Donna Graffagnino
Bayou Country, LA

The next time you need to bring a dish to a party, family reunion or pot-luck social, this is a winner! You can believe no one else will bring the same thing. Make this your own by adding other ingredients that you like and taking out those you dont.

★★★★★ 2
serves 12-15
prep time 1 Hr
method Stove Top

Ingredients For donna's pasta salad

  • 1 lb
    tri-color rotini or bow-tie pasta
  • 8
    chicken bouillon cubes
  • 2
    fresh broccoli crowns, small florets
  • 1/2
    fresh cauliflower, small florets
  • 2 lg
    carrots, shredded or bag of carrot sticks
  • 1 lg
    cucumber, peeled seeded and cut into chunks
  • 1
    bell pepper, diced
  • 2 stalk
    celery, sliced
  • 1 pt
    grape tomatoes (can use diced tomatoes if desired)
  • 1 can
    sweet corn, drained
  • 1 can
    baby corn spears (sliced 1/4" thick)
  • 1/3
    bag frozen peas, rinsed and drained (don't use canned)
  • 1/2 sm
    red onion, sliced thin
  • 2 sm
    cans sliced black olives, drained
  • 10-12 lg
    green olives, sliced
  • 1 bottle
    wishbone zesty italian salad dressing
  • salt & pepper to taste

How To Make donna's pasta salad

  • 1
    Disolve bouillon cubes in boiling water and cook pasta until al dente. Do not add salt. Drain and quickly rinse under cold water to stop cooking. Set aside.
  • 2
    Mix all of the vegetables in a very large mixing bowl then add the pasta. Pour about half a bottle of the Zesty Italian salad dressing and mix well. Add salt & pepper to taste.
  • 3
    Cover and refrigerate overnight. Pasta and vegetables will absorb a lot of the salad dressing so it will need more. Gradually add dressing, about half of the remaining bottle until salad is moist but not dripping wet. Enjoy!