• Italian Pasta and Vegetable Salad

    1 vote
    Italian Pasta and Vegetable Salad
    Prep: 30 min Cook: 10 min Servings: 16
    by Salad Foodie
    406 recipes
    This pasta salad has a nice texture balance of smooth to crunchy, plus the tart-sweet of red wine vinegar and lemon pepper in the dressing. It makes PLENTY and is always a hit at gatherings. Leftovers keep well refrigerated.


    • 12 ounces spiral pasta
    • 1 15-ounce can red kidney beans, rinsed & drained
    • 1 2.4-ounce can ripe pitted sliced olives, drained (about 1/2 cup)
    • 1 small red onion, peeled and chopped fine (or 1 cup sliced green onions)
    • 1 medium red or green bell pepper, chopped
    • 1 medium zucchini, diced
    • 1 cup broccoli flowerets (or snow peas)
    • 1 cup mushrooms, chopped
    • 1/3 cup fresh parsley, chopped
    • 4 ounces mozzarella cheese, cubed
    • 1/2 cup mayonnaise
    • 1/3 cup olive oil
    • 1/3 cup red wine vinegar
    • 1 1/2 teaspoons Italian seasoning
    • 1 teaspoon sugar
    • 1/4 to 1/2 teaspoon salt, or to taste
    • 1/2 teaspoon lemon pepper seasoning (or use 1/4 teaspoon ground pepper + 2 teaspoons lemon juice)


    1. Cook pasta following package directions; rinse with cold water, drain well and cool to room temperature.
    2. Place drained cooled pasta in very large mixing bowl.
    3. Add beans, olives, onion, bell pepper, zucchini, broccoli, mushrooms, parsley and cheese. Toss lightly.
    4. In small bowl blend mayonnaise, oil, vinegar, Italian seasoning, sugar, salt and pepper. Stir into pasta and vegetables, tossing to coat well. Chill several hours.

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    • Smokinhotchef
      Hi SF, I think this recipe goes well as a standalone dish or masterful accompaniment to any family outing, especially ones featuring grilled foods. Thanks for sharing.
      • ShaleeDP
        This is a nice recipe. Thank you for sharing.

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