Garden Pasta Salad Recipe

Name: Garden Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. salad oil; 1 c. sliced mushrooms; 1/2 c. chopped onion; 1 clove garlic, minced; 1 c. sliced zucchini; 1 c. cut up broccoli; 1 tsp. basil leaves; 4 oz. corkscrew macaroni, cooked; 1/4 c. sliced ripe olives; 1 can Spanish style vegetable soup (condensed); 1/4 c. vinegar; 1 c. cubed Muenster cheese

Servings: persons

1/4 c. salad oil
1 c. sliced mushrooms
1/2 c. chopped onion
1 clove garlic, minced
1 c. sliced zucchini
1 c. cut up broccoli
1 tsp. basil leaves
4 oz. corkscrew macaroni, cooked
1/4 c. sliced ripe olives
1 can Spanish style vegetable soup (condensed)
1/4 c. vinegar
1 c. cubed Muenster cheese

1
In skillet over medium heat, in hot oil, cook mushrooms, onion and garlic about 5 minutes until tender, stirring occasionally. Stir in vegetables and basil.
2
Cover; cook 5 minutes or until vegetables are tender.
3
Remove from heat.
4
In large bowl, toss together vegetable mixture.
5
Cook macaroni, olives, soup and vinegar.
6
Cover; refrigerate 4 hours.
7
Just before serving, add cheese.
8
Toss lightly.

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 c. salad oil, 1 c. sliced mushrooms, 1/2 c. chopped onion, 1 clove garlic, minced, and more.

Yes, Garden Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Garden Pasta Salad

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