Crisp Vegetable Pasta Salad Recipe

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A pasta salad with Italian dressing and plenty of vegetables to give it a crisp texture and excellent flavor. This salad is easy to substitute seasonal or your favorite vegetables to make your own special salad.
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  • 16 ounces Garden Variety Rotini pasta
  • 2 cups cauliflower
  • 2 cups broccoli
  • 1 cup diced bell peppers, red, orange, yellow or combination of each
  • 1 cup cubed ham
  • red onion slices, as desired
  • 1 can sliced black olives (small can)
  • 1 cup green olives, whole
  • 1 bottle Italian dressing (16 ounce bottle)
Container:Large bow.
1.25 hrs
10 mins
  • Cook pasta, rinse, and drain; set aside.
  • Break cauliflower and broccoli into bite-sized pieces.
  • Dice the bell peppers and mix with the cauliflower and broccoli.
  • Cut the ham into cubes and toss with the vegetables.
  • Add the sliced onions, black olives, and green olives.
  • Toss with half of the bottle of dressing. Add in the pasta and stir. Add the remaining dressing a little at a time until coated as desired.
  • Refrigerate for a few hours before serving. Can make the night before. Keeps well.
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Crisp Vegetable Pasta Salad Recipe Reviews

crisp vegetable salad

Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
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newcook User
Rating of 5 out of 5.0 stars
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"I thought I would try this salad recipe out on my friends to see if they liked it. They can be kind of fussy but they loved it. I thought it was great and loved the green olives in it. It was so easy too with just using Italian dressing."
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