Side Pannel
Italian Dressing Pasta Salad

- Prep Time: 1 hour + chilling
- Cooking Time:
- Serves: 36 servings
Italian Dressing Pasta Salad
- Recipe Submitted by Cheese Girl on 03/20/2014
Category: Pasta, Salads
Ingredients List
- 2 packages (12 ounces each) tricolor spiral pasta
- 2 packages (16 ounces each) frozen California-blend vegetables, thawed
- 2 pints grape tomatoes
- 1 large zucchini, halved and thinly sliced
- 1 large yellow summer squash, quartered and thinly sliced
- 1 large red onion, finely chopped
- 1 block (8 ounces) cheddar cheese, cubed
- 1 block (8 ounces) Monterey Jack cheese, cubed
- 2 packages (4 ounces each) crumbled tomato and basil feta cheese
- 1 bottle (16 ounces) Italian salad dressing
- 3 tablespoons minced fresh parsley
- 1 tablespoon minced fresh basil
- 1 teaspoon Italian seasoning
- 1 teaspoon seasoned salt
- 1/2 teaspoon pepper
- 1 can (3.8 ounces) sliced ripe olives, drained
- Grated Romano cheese, optional
Directions
1. Cook pasta according to package directions. Rinse with cold water; drain well. In two large bowls, combine the California vegetables, tomatoes, zucchini, yellow squash, onion, cheeses and pasta.
2. In a small bowl, combine the salad dressing, parsley, basil, Italian seasoning, seasoned salt and pepper. Pour over pasta mixture; toss to coat. Stir in olives. Cover and refrigerate for 8 hours or overnight.
3. Toss before serving. Serve with Romano cheese if desired.
2. In a small bowl, combine the salad dressing, parsley, basil, Italian seasoning, seasoned salt and pepper. Pour over pasta mixture; toss to coat. Stir in olives. Cover and refrigerate for 8 hours or overnight.
3. Toss before serving. Serve with Romano cheese if desired.
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