Creamy Pasta Salad

Creamy Pasta Salad Recipe

No Photo

Have you made this?

 Share your own photo!

Shelley Young


I was given this recipe by my Anatomy & Physiology instructor the day our class held a potluck lunch. We found out it was given to him by a local restaurant chef under strict orders not to share it! Of course, he could have been teasing us about that. I'm glad he shared it because I have made it for many family get-togethers. It feeds a crowd, travels well, and is delicious. Enjoy!

★★★★★ 1 vote
15 +/-
15 Min


1 lb
vermicelli, broken in half
1/4 lb
small shell pasta
1/4 lb
rotini pasta
1/3 c
romano cheese, grated
1/2 c
diced green pepper
1/4 c
diced red onion
1/4 c
diced and seeded tomato
1/4 c
black olives, drained and chopped (optional)
12 oz
italian salad dressing
1 c
1/4 c
dijon mustard
1 Tbsp
1/4 c
dried parsley flakes
1 1/2 Tbsp
ground black pepper
1 Tbsp
dried basil
1 1/2 tsp
dried oregano
1 1/2 tsp


1Boil the pastas according to package directions. I wouldn't boil them all together because the vermicelli will need less cooking time than the other shapes.
2In a large bowl, mix all of the dressing ingredients until well combined. Add the veggies and cooked, drained pasta. Mix well and chill until ready to serve.

About Creamy Pasta Salad

Course/Dish: Pasta Sides, Pasta Salads
Dietary Needs: Vegetarian