This wonderful pasta and vegetable salad with vegetables combines all your favorites in one dish and can be adapted to your own tastes. If preparing a day ahead, refrigerate, then stir in 1/2 cup additional Italian dressing before serving. Also terrific with ranch, Caesar, red wine vinaigrette, Parmesan, and most other dressings!
Ingredients
- 8 ounces rotini pasta
- 2.5 cups frozen mixed vegetables
- 0.5 cups diced Cheddar cheese
- 0.33 cups pitted black olives , Optional
- 1 cup Italian-style salad dressing
Instructions
-
1
Cook pasta according to package directions. Drain and rinse with cold water until completely cool.
-
2
Combine cooked pasta, mixed vegetables, Cheddar cheese, and olives in a large bowl. Toss well with dressing. Serve chilled or at room temperature.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Persimmon Upside-Down Cake
Just like a pineapple upside-down cake but with persimmons instead! You can use soft persimmon pulp to make the batter or use a standard white cake batter recipe.
One-Pan Stuffed Pepper Casserole
Chef John's one-pan stuffed pepper casserole has all the same taste and texture of beef and rice stuffed bell peppers—maybe even more flavor—with no stuffing involved. With one stovetop-to-oven-to-table pan, there's almost no cleanup.
Spicy Sweet and Sour Meatballs
These homemade meatballs with a sweet and sour sauce are made in the slow cooker.