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Italian Garden Pasta Salad

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“I got the original recipe from Cooking Club of America. I changed the amounts due to my personal tastes as you may do. It doesn't HAVE to be refrigerated overnight, the only time I do that is just for my convienience. Amounts on salad ingredients may be adjusted or left out according to what you like. This is a great pasta salad and I'm always asked for the recipe when I take it to a potluck. Try it, you won't be sorry!8 (1 1/2-cup) servings.”

Ingredients Nutrition


  1. Cook penne according to package directions.
  2. In medium bowl, whisk together Italian dressing, olive oil, vinegar, garlic, parsley, basil and oregano.
  3. In large bowl, combine penne, Colby cheese, hot pepper cheese, Provolone cheese, salami, plum tomatoes, bell pepper, olives, onion, broccoli, celery, artichokes and sun-dried tomatoes.
  4. Pour dressing over penne mixture; toss well.
  5. Season with salt and pepper.
  6. Refrigerate overnight.
  7. Before serving, toss pasta.
  8. Sprinkle with freshly grated Parmesan cheese, if desired.

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