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Zesty Vegetarian Pasta Salad

Zesty Vegetarian Pasta Salad Here is my take on a classic Italian pasta salad. This is a great picnic/summertime dish that can be made a day ahead. Your guests will truly love it!

Makes about 12 cups.


  • 12 oz dry tricolor rotini pasta
  • 1-14 oz can artichoke hearts
  • 1-4 oz can sliced ripe olives
  • 16 oz grape tomatoes, halved if large
  • 1/2 bunch flat leaf parsley, roughly chopped
  • 3-4 green onions, thinly sliced
  • 2 c broccoflower, broken in small florets
  • 1 large red bell pepper, chopped
  • (1) .6 oz packet Zesty Italian Salad Dressing and Recipe Mix
  • 1/4 c red wine vinegar
  • 3 Tbsp water
  • 1/2 c salad oil


  1. Cook pasta according to package directions for al dente. Rinse under cold water briefly, drain thoroughly.
  2. Drain the artichoke hearts well and cut each in quarters. Lay the artichoke pieces and the drained olive slices on a clean towel and pat dry until excess moisture has evaporated.
  3. In a 5-quart bowl or pot, blend the pasta, artichoke hearts, olives, grape tomatoes, parsley, green onions, broccoflower, and red bell pepper.
  4. In a pint jar or cruet, blend the packet of Zesty Italian Salad Dressing Mix, vinegar, water and salad oil until well-incorporated. Pour over the salad and toss gently.
  5. Cover salad tightly and chill until served, tossing again before plating. (This salad is best on the second day.) Serve cold.

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