Real Recipes From Real Home Cooks ®

party pasta salad

★★★★☆ 3
a recipe by
Tammy Raynes
Natchitoches, LA

Summertime cooking doesn't have to be hot and boring. This little salad is great any time of the year. With a mix of veggies and fruit, it will add a colorful addition to the table. It can be made for any season. Great at a BBQ, Ladies' Luncheon, or for a side dish on Sunday after church.

Blue Ribbon Recipe

A great pasta salad for your next pot luck. I can't wait to try this dressing on other salads too - it's very tasty! I added the pineapple as the last step when I added the broccoli, red peppers and almonds. Also I used a 20 oz can of pineapple. Came out great!

— The Test Kitchen @kitchencrew
★★★★☆ 3
serves 12 - 15
prep time 25 Min
cook time 10 Min
method Refrigerate/Freeze

Ingredients For party pasta salad

  • 1 pkg
    corkscrew pasta (12 oz)
  • 1 can
    pineapple chunks in juice
  • 1 c
    vegetable oil
  • 1/2 c
    distilled white vinegar
  • 1 Tbsp
    Dijon mustard
  • 1 Tbsp
    Worcestershire sauce
  • 1 clove
    garlic, pressed
  • salt and pepper, to taste
  • 3 c
    cauliflower florets
  • 3 c
    broccoli florets
  • 1
    red bell pepper, seeded, chunked
  • 1 c
    whole natural almonds, toasted

How To Make party pasta salad

  • 1
    Cook noodles according to package directions. Drain.
  • 2
    Drain pineapple; reserve 3 tablespoons juice for dressing.
  • 3
    For the dressing, combine reserved juice, oil, vinegar, mustard, Worcestershire sauce, garlic, salt, and pepper in a screw-top jar; shake well.
  • 4
    Combine noodles and cauliflower in a large bowl. Pour dressing over salad; toss to coat. Cover and marinate in the refrigerator overnight.
  • 5
    Add broccoli, red pepper, pineapple, and almonds; toss to coat.