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Pasta Salad

This recipe is for a large crowd! 


It is a great side dish for family cookouts, reunions, and pot-lucks. 


This recipe can easily be divided in half for smaller family gatherings or a weeknight meal.


2 pounds penne rigate pasta (You may substitute with bowtie pasta, or whatever type of pasta you like.)

1 cup oil

3/4 cup white vinegar

1/4 cup splenda or sugar

2/3 cup parmesan cheese

2 tablespoons Italian seasoning

1 1/2 tablespoons garlic powder

1/2 tsp salt

1/2 tsp pepper

2 small cans black olives drained

1 1/2 cups grape tomatoes, sliced

1 medium sized cucumber, seeded and diced 

2 tablespoons fresh parsley chopped

1 medium red onion diced

  1. Cook pasta as directed on package and drain off excess liquid.

  2. For the dressing, combine the oil, herbs and spices, vinegar, splenda, parmesan and whisk until combined well.  

  3. Using a very large bowl, combine pasta, veggies and dressing and toss well.  Try not to break up the pasta.

  4. This should be stored in an airtight container or a ziplock bag inside the refrigerator for a few hours before serving.

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