Italian Pasta Salad

Kitchen Tested
  • Yield 10 servings

This vegetarian salad can be adjusted to your taste and your pantry. Use your imagination and your favorite kind of pasta.


8 ounces ziti pasta
4 ounces tricolored rotini
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1/2 cup chopped celery
2 teaspoons drained capers
1/3 cup thinly sliced green onions
2 Roma tomatoes, chopped
1/2 cup red wine vinegar
1/4 cup water
1 teaspoon dried basil
1 teaspoon oregano
1/2 teaspoon minced garlic
1 tablespoon Dijon mustard
1/4 cup grated Parmesan cheese


  1. Cook both the pastas together according to package directions, omitting the oil and salt.  Rinse and drain and place in a large bowl.
  2. Add the green pepper, red pepper, celery, capers, green onions and tomatoes.
  3. Combine the vinegar with the water, basil, oregano, garlic, mustard and Parmesan cheese in a small bowl, mixing well. Pour over the pasta mixture and toss well.



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