Party Pasta Salad

★★★★☆ 3 Reviews
Tammy_Raynes avatar
By Tammy Raynes
from 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, and it will add a colorful addition to the table, it can be made for any season. Great at a BBQ or 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
serves 12 - 15
prep time 25 Min
cook time 10 Min
method Refrigerate/Freeze


  •   1 pkg
    (12-ozs) corkscrew pasta
  •   1 can(s)
    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

  • 1
    Cook noodles according to package directions. Drain.
  • 2
    Drain pineapple; reserve 3 tablespoons juice for dressing.
  • 3
    For 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 large bowl. Pour dressing over salad; toss to coat. Cover and marinate in refrigerator overnight.
  • 5
    Add broccoli, red pepper, pineapple and almonds; toss to coat.