Real Recipes From Real Home Cooks ®

party pasta salad

(3 ratings)
Blue Ribbon 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 ratings)
yield 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.
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