Unwreckable Pasta Salad


Colorful and healthy blend of fresh vegetables and pasta.


4 ounces linguine

4 ounces farfalle (bow tie pasta)

4 ounces rotini

4 ounces wagon wheel or shell macaroni

1 large cucumber, peeled, seeded and chopped

1 cup chopped green bell pepper (or red or yellow or combination)

1 cup chopped celery

1/2 cup fresh broccoli flowerets

1/2 cup fresh cauliflower flowerets

1/2 cup chopped fresh flat-leaf parsley

1/2 cup freshly grated Parmesan cheese

2/3 cup chopped red onion

1 (2-ounce) can sliced ripe olives, drained

1/4 cup toasted almond slivers (optional)

1 teaspoon salt

Freshly ground pepper to taste

Herb-Garlic Vinaigrette (recipe follows)

2 plum tomatoes, coarsely chopped

1 hard-cooked egg, chopped

Cook pastas according to package directions, al dente.

Rinse with cold water; drain well.

Combine pastas and next 16 ingredients in a large bowl and toss.

Pour half of Herb-Garlic Vinaigrette over pasta mixture; toss to coat.

Cover and refrigerate for at least 8 hours.

Cover and refrigerate remaining vinaigrette.

To serve, pour remaining vinaigrette over pasta salad; toss gently.

Top salad with chopped tomato and egg.

Makes about 12 servings.


Use whatever pasta you have on hand and feel free to substitute or add the fresh vegetables you like.

You can’t wreck this salad, so experiment!