Garden Pasta Salad


  • Dressing:
    • 1 cup of your favorite low-fat oil-based salad dressing
    • 2 teaspoons Italian seasoning
    • 1/4 teaspoon garlic powder
  •  Salad:
    • 2 cups (5-ounces) pasta, cooked and drained
    • 1 Florida cucumber, sliced
    • 1 cup Florida cherry tomatoes, halved
    • 1 Florida green pepper, cut into strips
    • 3/4 cup prepared dressing


  • Dressing:
    • Mix all dressing ingredients together and place in air tight container to let flavors blend together. This dressing will keep in refrigerator for up to 2 weeks.
  • Salad:
    • In a large bowl, mix all ingredients with 3/4 cup of the dressing. Serve extra on the side.

Yield 6 Servings

Return to Main Dishes


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