This is a print preview of "Italian Pasta and Vegetable Salad" recipe.

Italian Pasta and Vegetable Salad Recipe
by Salad Foodie

Italian Pasta and Vegetable Salad

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.

Rating: 4.5/5
Avg. 4.5/5 1 vote
Prep time: Italy Italian
Cook time: Servings: 16


  • 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.