Thursday, May 30, 2013

Colorful Spiral Pasta Salad

Colorful Spiral Pasta Salad Recipe | Taste of Home Recipes #printdiv { display: list-item; list-style-image: url();list-style-position: inside;word-spacing: -5000em;overflow: hidden;font-size: 1pt;color: #fff;} Club Taste of HomeSubscribeCookbooksNewslettersDigital EditionsShare a RecipeCustomer Care Log In Join Us tasteofhome BEST DEAL Subscribe > Digital Edition > Give a Gift > Cookbooks > Recipes Course Ingredients Cooking Style Top 10 Cooking Videos Share a Recipe Advanced Recipe Search Healthy Healthy Recipes Diabetic Recipes Gluten-Free Recipes Low Carb Recipes Low Fat Recipes Low Sodium Recipes Makeover Recipes Holidays Memorial Day Father's Day July 4th All Holidays & Celebrations Community Forums Groups Facebook Pinterest Twitter Cooking Schools About Us Find a Show Cooking School Blog Meet Our Staff FAQs Contests Hide & Seek Recipe Contests Cookbooks Taste of Home Baking & Desserts Comfort Food Diet Slow Cooker Kitchen Gadgets Healthy Cooking eCookbooks More... Magazines Taste of Home Plus Taste of Home Plus Taste of Home Plus Simple & Delicious Plus Taste of Home Plus Digital Editions My Recipe Box All Saved Recipes Add My Recipe My Grocery List My Savings List My Newsletters [X]

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Tackle gatherings to go with a bright pasta salad. This tricolor toss-up with broccoli, tomatoes, olives and a hardworking dressing is the easiest one you could take. —Amanda Cable, Boxford, Massachusetts

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[X] Rate Colorful Spiral Pasta Salad RecipeClick on stars to rate 
Would you make this recipe again?YesNoWrite a review [X] Colorful Spiral Pasta Salad Recipe Prep/Total Time: 20 min. Yield: 14 Servings 10 10 20 Ingredients 1 package (12 ounces) tricolor spiral pasta4 cups fresh broccoli florets1 pint grape tomatoes1 can (6 ounces) pitted ripe olives, drained1/8 teaspoon salt1/8 teaspoon pepper1-1/2 cups Italian salad dressing with roasted red pepper and Parmesan Directions In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 2 minutes of cooking. Drain and rinse in cold water. Transfer to a large bowl. Add the tomatoes, olives, salt and pepper. Drizzle with salad dressing; toss to coat. Chill until serving. Yield: 14 servings (3/4 cup each).

Nutritional Facts 3/4 cup equals 149 calories, 4 g fat (trace saturated fat), 0 cholesterol, 513 mg sodium, 24 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Colorful Spiral Pasta Salad in Simple & Delicious October/November 2011, p38

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(1-7) of 7 reviews Sort Reviews: Newest FirstOldest FirstHighest RatedLowest Rated Reviewed on May. 20, 2013 by lindas1558

Have been making a similar salad for years. Instead of broccoli & black olives, I use Greek olives, small mozzarella balls, and mini pepperoni with the tomatoes.

Reviewed on May. 18, 2013 by deckerroad

I make this often for dinners at church. My family aren't broccoli eaters, so I use onion, green pepper, grape tomatoes, and black olives. I also add sliced pepperoni, cut in half, and shredded parmesan if I have it.

Reviewed on May. 18, 2013 by bevbailey

I use tomatoes, cucumbers and onion in mine, but you could use any number of ingredients to suit your taste....good and easy

Reviewed on May. 18, 2013 by Cook_aholic

Had to change because of the sodium content. I only put half the olives and I used a low sodium Italian dressing. I really like the idea of cheese and ham chunks. Could just make my low sodium family member push those aside!

Reviewed on May. 18, 2013 by Cheryl415

I make this pasta a little different. I take out the broccoli and olives. I use the pasta, grape tomatoes (cut in half), chucks of ham and chunks of cheese. You can buy those already in chucks in your dairy section. I use the Italian dressing also. I love this recipe. So fast and easy.

Reviewed on May. 17, 2013 by Marthafinley79

Easy and yummy. I used only 1 cup of dressing and shredded parm cheese

Reviewed on May. 23, 2012 by LBTOTMAN

I needed a recipe for a Wednesday night church supper to compliment hamburgers and baked beans. This was it! I've had several ask if I would share the recipe. The only thing I would do different is add a bit of chopped red onion. Enjoy!

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