Summer Picnic Pasta Salad Recipe

Name: Summer Picnic Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb tri-colored pasta (I've used shells or spiral shaped); 1 cup chopped broccoli; 1 cup chopped red pepper; 1 cup asparagus, cut into 1 inch pieces; 1/4 cup pitted and chopped kalamata olive; 1/4 cup shredded cheddar cheese; 1/2 cup cubed marinated mozzarella cheese (optional); Dressing; 1/4 cup yellow mustard; 1/4 cup white vinegar; 2 tablespoons mayonnaise; 3/4 cup sugar; 3/4 cup vegetable oil or 3/4 cup canola oil; salt and pepper

Servings: persons

1 lb tri-colored pasta (I've used shells or spiral shaped)
1 cup chopped broccoli
1 cup chopped red pepper
1 cup asparagus, cut into 1 inch pieces
1/4 cup pitted and chopped kalamata olive
1/4 cup shredded cheddar cheese
1/2 cup cubed marinated mozzarella cheese (optional)
Dressing
1/4 cup yellow mustard
1/4 cup white vinegar
2 tablespoons mayonnaise
3/4 cup sugar
3/4 cup vegetable oil or 3/4 cup canola oil
salt and pepper

1
Blanch broccoli and asparagus in boiling salted water, and plunge into ice bath to stop cooking.
2
Cook pasta until al dente.
3
Rinse with cold water and drain.
4
Toss pasta with chopped vegetables.
5
Mix first 5 ingredients of dressing, and slowly whisk in oil.
6
Season with salt and pepper to taste.
7
Toss dressing with pasta and vegetables.
8
Chill until ready to serve.

1146

kcal

Calories

Fat

133

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 14 ingredients. The key ingredients include: 1 lb tri-colored pasta (I've used shells or spiral shaped), 1 cup chopped broccoli, 1 cup chopped red pepper, 1 cup asparagus, cut into 1 inch pieces, and more.

Yes, Summer Picnic 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.

Summer Picnic Pasta Salad

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