Simple Pasta and Vinaigrette Salad


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This recipe was my brother's pasta salad recipe. Every time I make this salad everyone raves about it. Due to the combination of dressings, the flavor seems to improve as time goes on. What is interesting you do not need to add any additional flavorings to this recipe it seems to be all there.

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  • 1 lb. Tri-color Fusilli/Rotelli pasta, the curly corkskrew kind
  • 1 slice smoked turkey breast, sliced at #8-#9 on the butchers slicer
  • 1 slice Virginia baked ham, sliced at #8-#9 on the butchers slicer
  • 1 slice each of Munster cheese and cheddar cheese, sliced at #8-#9 on the butchers slicer
  • 2 slices pepper jack or jalapeano jack cheese, sliced at #8-#9 on the butchers slicer
  • 1/2 C. of all three: Balsamaic, Italian and Red wine vinigarette dressing of your choice
  • 1 can peas
  • 1 small can chopped olives

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Cook one pound of pasta according to package directions. Drain and allow to cool til it is warm to touch. While the pasta is cooking, mix all three dressings together into a large bowl. Rinse olives and peas and add to dressing, mix. Cut up turkey, ham, and cheeses into little pieces, about 1/4 inch sizes. Add the cut up meats and cheeses to dressing mix and mix. Allow the mixture to sit for about 10 minutes or until pasta is done. Combine all ingredients together, stir well and chill before serving.

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