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Recipe: Tennille's Italian Pasta Salad

This recipe is a zesty pasta salad which can be altered by adding your favorite vegetables - a great recipe for any occasion

Tennille's Italian Pasta Salad Ingredients

  • 1 cup fresh broccoli florets

  • 1 cup fresh cauliflower florets

  • 1 tablespoon butter

  • 1 teaspoon salt

  • 1 (32 ounce) package seashell pasta

  • 1 (16 ounce) bottle Italian-style salad dressing

  • 1 cup shredded carrots

  • 2 cucumbers, diced

  • 3 tomatoes, diced

  • 8 ounces shredded Cheddar cheese

How to Make Tennille's Italian Pasta Salad

  1. Steam broccoli and cauliflower florets until tender. Place broccoli and cauliflower in a large bowl, toss with butter and salt.

  2. Bring a large pot of salted water to a boil. Stir in the macaroni and return the water to a boil. Let cook until the noodles are al dente, drain well.

  3. In a large mixing bowl, mix the Italian dressing with the hot macaroni. Next, mix in the carrots, cucumbers, tomatoes, broccoli, and cauliflower. Cover the bowl and refrigerate for 30 minutes.

  4. After the pasta and vegetables have been chilling for 30 minutes, stir in the cheese. Return the bowl to the refrigerator for another 30 to 45 minutes before serving.

Tennille's Italian Pasta Salad Nutritions

  • Calories: 865.3 calories

  • Carbohydrate: 112.4 g

  • Cholesterol: 38.4 mg

  • Fat: 33.6 g

  • Fiber: 7.9 g

  • Protein: 28.5 g

  • SaturatedFat: 11.3 g

  • ServingSize:

  • Sodium: 1616.6 mg

  • Sugar: 9.9 g

  • TransFat:

  • UnsaturatedFat:

Tennille's Italian Pasta Salad Reviews

  • Unlike the other reviews, I used the full amt of everything and thought it came out perfect Gave 4 stars instead of 5 just because there should be more green colored veggies in it to make it more appetizing. But other than that, the dressing amt was good for us. Will make it again sometime.

  • Tasty salad, but would definitely use half the amount of pasta (16 ounces, NOT 32 ounces) - even for 7 servings I also used half the amount of Italian salad dressing (8 ounces) instead of the 16 ounces. I may try this recipe again.

  • This was good after I altered the amount of dressing. I would use about half of the amount stated in the recipe. I made it with the full amount first and the dressing was overpowering. When I made it the second time with half the dressing it was delicious.

  • I grew several cauliflower plants in my dome so I am always looking for more ways to cook cauliflower. I also had tomatoes and onions coming in. So I made this with just cauliflower, tomatoes, onions, cheese and the Italian dressing (lite), no broccoli. I used bow tie pasta because that was all I had. And I cut up a little ham to go it in it. Wow was it good

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