Side Dish · Tested at home
Garden Pasta Salad
Original recipe by L Gale · Allrecipes
The Best I’ve Made · Selected by Justin. Ingredients retained; functional instructions independently written.
Tri-color rotini with tomatoes, celery, carrots, bell pepper, cucumber, onion, Italian dressing, and Parmesan.
Prep25 minutes
Cook15 minutes (source card)
Total1 hour 40 minutes, including 1 hour chilling
Makes10 servings
Get everything ready
Ingredients
Tap an ingredient as you use it to keep your place.
Turn up the heat
Let’s cook.
- Boil a large pot of water seasoned lightly with salt. Add the rotini and cook for about 8 minutes, until cooked through but still firm when bitten. Cool the pasta under cold running water, then drain it.
- Combine the tomatoes, celery, carrots, bell pepper, cucumber, and onion in a large bowl. Toss in the cooled rotini, Italian-style dressing to taste, and Parmesan until evenly mixed.
- Cover the bowl and refrigerate for 1 hour before serving.
Recipe Notes
Lightly salted pasta water is specified in the source method without measured quantities.
Timing note: the source card lists 15 minutes cooking, while the pasta instruction specifies about 8 minutes. Both source facts are retained. Additional chilling time is 1 hour.
From Justin’s kitchen
A really nice pasta salad with fresh flavors.