To save time, use pre-cut vegetables.

Reviews
This recipe sounds real good I just came across it now. Plan to make this soon. Reminds me of pasta prima vera, and I plan to make it that way to w/ tomato sauce. Will let you know how it came out. Thank you MVP.
- Mary V.P., California

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Loaded with vegetables, this pasta side salad recipe makes enough to take to a potluck or party.

 

Servings: 16 side-dish servings

Total: 270 mins

Rated:

 

 

Ingredients

6 ounces dried angel hair pasta, broken

2 medium tomatoes, chopped

1 cup broccoli florets

1 cup cauliflower florets

1 cup sliced carrot

2 stalks celery, sliced (1 cup)

1 medium red or yellow sweet pepper, chopped (3/4 cup)

1 medium onion, chopped (1/2 cup)

1 4-ounce can sliced mushrooms, drained

1 2-1/4-ounce can sliced pitted ripe olives, drained

3 cloves garlic, minced

3/4 cup French salad dressing

1/4 cup snipped fresh parsley

1/4 cup grated Parmesan cheese

 

Directions

1. Prepare pasta according to package directions. Drain; rinse with cold water. Drain again.

2. Meanwhile, in a very large bowl, combine chopped tomato, broccoli, cauliflower, carrot, celery, sweet pepper, onion, mushrooms, olives, and garlic.

3. Add drained pasta to vegetable mixture. Add salad dressing; toss to coat. Sprinkle salad with parsley and Parmesan cheese. Toss again. Chill, covered, in the refrigerator for 4 to 24 hours. Stir before serving. Makes 16 side-dish servings.

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