I made this to take to a 4th of July cookout last weekend. It was a HIT! I altered the recipe by using part Good Seasons Italian and part Zesty Italian dressings; used 1/2 a chopped onion instead of green onions; used 3 tomatoes instead of 6; added 1/2 green pepper; 4 ounces of shredded paramesan cheese instead of grated; and added a small can of black olives.
Even people who weren’t found of pasta salad said it was delicious! Thanks for a great base recipe – the possibilities are endless as to what you could do with this!
Very simple and light, yet a tasty salad. Perfect for those summer days! I added a little black pepper to mine just for the extra punch since it had a very mild taste. I also add onion powder sometimes.
You can add more or less salad dressing depending on your taste and you could experiment with other salad dressing flavors as well. I have to say my favorite is with Balsamic Vinagrette Salad Dressing(light). Just simple and delicious! Thanks for the recipe!
This will be the pasta salad I use from now on. I used a salad dressing that had Romano & Parmesan in it, and still used the extra Parmesan cheese. I used 3 chopped tomatoes instead of 6, 6 seemed to be a lot for me, I am not big on tomatoes. Very good idea to have ingredients on hand during the summer months!
Great pasta salad – perfect for any BBQ! Pasta salads are so easy and no matter what you add to them as long as the veggies are fresh, you use a good quality dressing, and it’s chilled – it’ll be delicious.
So add what you like. This recipe is a great base. I used tri-colored pasta, a whole bunch of cherry tomatoes that I cut in half and added some black olives along with the rest of the ingredients.
For the dressing I used Good Seasons Italian dressing mix (so it was kinda homemade, and kinda not). I also added some parmesan and romano cheeses. This is a definite keeper!
Ingredients:
- 6 small zucchini, spiralized (makes zucchini spaghetti)
- 1 small red onion, sliced
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