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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Well, I think I made it even better! We made my roasted vegetables today (recipe submitted today), and added them instead of the tomatoes and cucumbers.
Wow! Note that if you can find Club House’s One Step Parmesean & Herb Seasoning, you can substitute a bottle of that for the parm and italian seasoning.
Here’s the roasted veggie recipe (it’s easy): 8 cups chopped veggies (your choice, such as zucchini, asparagus, cherry tomatoes, sweet peppers, mushrooms, etc), marinated in a bottle of your favourite dressing, suggestions are parmesean basil, greek, or sundried tomato. Marinate for two hours, tossing frequently. Grill on medium BBQ or in oven at 350 for 30 mins or until tender-crisp. Add to pasta salad. Yum!
Ingredients:
- 6 small zucchini, spiralized (makes zucchini spaghetti)
- 1 small red onion, sliced
- 1 pint cherry tomatoes
- 1 green bell pepper, chopped
- 1 orange bell pepper, chopped
- 1/2 cup black olives
- 12 oz. marinated artichoke hearts, drained
- Fresh chopped parsley as garnish
- 1 bottle of your favorite Italian Dressing
Instructions:
- Shake well and gently combine zucchini noodles with dressing according to your taste.
- Gently combine remaining ingredients.
- Taste test, adjust dressing if needed.
- Enjoy
Source: 77kitchen.com