Donna's Pasta Salad

Donna Graffagnino


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 votes

1 Hr
Stove Top


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

How to Make Donna's Pasta Salad


  • 1Disolve 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.
  • 2Mix 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.
  • 3Cover 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.


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About Donna's Pasta Salad

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