Picnic Pasta recipe

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Ingredients

1 (16 ounce) package rotini pasta
1 (8 ounce) can tomato sauce
1 cup Italian dressing
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
5 Roma tomatoes, coarsely chopped
1 large cucumber, coarsely chopped
1 (6 ounce) can sliced ripe olives, drained
1 medium red onion, chopped

Nutrition Info

282.8 calories
carbohydrate: 50.8 g
cholesterol: 1.8 mg
fat: 5.2 g
fiber: 3.8 g
protein: 8.8 g
saturatedFat: 0.6 g
servingSize: -
sodium: 748.9 mg
sugar: 6.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil, cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water to cool.

  2. Mix tomato sauce, Italian dressing, basil, and oregano together in a large bowl. Add pasta, tomatoes, cucumber, olives, and red onion, toss. Cover and refrigerate until thoroughly chilled, about 2 hours.

Recipe Yield

8 servings

Recipe Note

A picnic pasta salad with the fresh flavors of veggies and herbs.

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