Garden Pasta Salad

Laura Yoder


Just another one of my concoctions. I came up with this salad when looking in the crisper drawer and seeing all of the fresh vegetables that I had to use up.

Blue Ribbon Recipe

This is the perfect name for this pasta salad because with all the fresh veggies it literally tastes like summer. There are so many textures and flavors going on. Ham adds a little heartiness while peas add a pop of sweetness. The two types of cheese pair perfectly with the light and tangy Italian dressing. If you're making this ahead of time, we suggest not adding the lettuce until you're ready to serve or it will get soggy. Serve this as a side or a light lunch. Test Kitchen Avatar The Test Kitchen


★★★★★ 2 votes

30 Min


  • 1 c
    frozen peas, thawed
  • 1 medium
    sweet onion, chopped
  • 2
    green onions, sliced thin
  • 1 c
    sliced celery
  • 2 medium
    tomatoes, chopped and seeded
  • 1 medium
    green bell pepper, chopped
  • 1 medium
    red bell pepper, chopped
  • 1/2 c
    shredded sharp cheddar cheese
  • 1 can(s)
    black olives, drained (3.8 oz)
  • 16 oz
    corkscrew pasta, cooked and drained
  • 1 c
    diced smoked ham
  • 1 bottle
    Italian dressing (16 oz)
  • 1/2 c
    grated Parmesan cheese
  • 1/2 - head
    iceberg lettuce, torn into small pieces

How to Make Garden Pasta Salad


  1. Cook and drain pasta. Add it to a large mixing bowl.
  2. Toss in peas, onions, green onions, and celery.
  3. Toss in green and red bell peppers, tomatoes, and black olives.
  4. Toss in ham.
  5. Toss in cheddar cheese.
  6. Toss in lettuce.
  7. Toss to coat mixture with the Italian dressing.
  8. Sprinkle with Parmesan cheese. Cover and chill until ready to serve.

Printable Recipe Card

About Garden Pasta Salad

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #pasta salad

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