Pasta Salad


by: I Can Cook That

It's almost July 4th weekend, so I am preparing a bunch of dishes for me to trek down to the beach. I tend to make food that can marinate for a day or two so that I have time to make it without rushing around right before we leave. This time around, I decided to make a pasta salad based off my mom's version.


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serves: 6

1 box of tri-colored pasta

1 can of pitted black olives, sliced

1 package of cherry or grape tomatoes

1/2 cup corn kernels

1 can of black beans, rinsed

1 onion, chopped

1 jar roasted red peppers, roughly chopped

Italian dressing (recipe below)

Ingredients for Italian dressing:

1 tablespoon garlic salt

1 tablespoon onion powder

2 tablespoons dried oregano

1 teaspoon black pepper

1 teaspoon dried basil

1 tablespoon dried parsley

1/4 teaspoon celery salt

1 teaspoon salt

1/2 cup white wine or rice vinegar

1 1/3 cup olive oil or canola oil

Nutrition Facts
Pasta Salad

Servings Per Recipe: 6

Amount per Serving

Calories: 534

  • Total Fat: 34.3 g
  •     Saturated Fat: 2.9 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 0 mg
  • Sodium: 1069.4 mg
  • Total Carbs: 48 g
  •     Dietary Fiber: 9.9 g
  •     Sugars: 3.8 g
  • Protein: 11.3 g

how is this calculated?

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1.  To begin, cook pasta according to the "al dente" directions. Drain and rinse under cold water.

2.  While the pasta is cooking, prepare the rest of your ingredients. Slice your black olives, chop the onion and roasted red peppers, rinse the black beans, and measure out the corn. Add to a large bowl. When the pasta is cooled, add and mix.

3.  Prepare your dressing by combining all the ingredients and shaking thoroughly. Drizzle over the pasta salad and toss to combine.

Cooks' note:
After making this, it crossed my mine that feta cheese would go great in the pasta salad. I'm also considering adding in some chopped zucchini. I wouldn't add these in until the end though, they tend to get a bit mushy. This recipe is best when allowed to sit in the dressing for a day or two which allows the dressing to really set into the pasta. My mom also suggested trying artichoke hearts, chopped green beans, and/or peas in the salad as well.

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