Garden Pasta Salad
photo by gertc96
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 cup Miracle Whip
- 1⁄4 cup fresh parsley, chopped (I usually use 4 t. dried)
- 1 teaspoon dried basil leaves, crushed
- 1 garlic clove, minced
- 1 (8 ounce) package sharp cheddar cheese, cubed
- 2 cups broccoli florets
- 1 cup corkscrew macaroni, cooked and drained (I use tri-color)
- 2 medium tomatoes, cut into thin wedges
- 2 -3 sliced cooked bacon (everything is better with bacon, right?!) (optional)
directions
- Combine dressing, parsley, basil, and garlic; mix well.
- Add cheese, broccoli, and noodles; mix lightly.
- Chill.
- Spoon on salad plate; surround with tomatoes.
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Reviews
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This was a great salad lunch. I used veggie spirals and added some onion and salt as well. I also used 1/2 mayo and 1/2 cup miracle whip for personal preference. I didn't have any cubed cheddar so I used shredded. We enjoyed this for lunch today and will have enough leftover to eat with our dinner tonight. Thanks so much for sharing.
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A taste sensation! Loved all components of this wonderful, full of taste cooling salad. I used my fresh grape tomatoes from the garden, fresh parsley, and fresh basil. I picked some fresh succulent broccoli off the broccoli plant and this was just a hit, and will make this for "Saturday Lunch" at the farm. Added a bit of onion and salt. Just great, and I thank you so much, SweetsLady! Made for *Pet Parade* July 2008.
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I made this tonight as a side for dinner, and plan to have the leftovers tomorrow for lunch. Apart from being delicious, I really appreciate being able to make a salad ahead without it going soggy, and I know I will depend on this recipe often in the summer. I made two changes...no Miracle Whip, so I used mayonnaise and added a pinch of sugar, as I believe that Miracle Whip is sweeter, and I added a chopped green onion to increase the herbal notes. Thanks for submitting this delightful salad.
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YUMMY! It was a little "mayo-e" for me, but still VERY good. I think next time I'll add some paprika too. I used whole wheat veggie tri-color pasta and mild cheddar cheese cubes (they didn't have sharp). Bet it will taste even better tomorrow! Thanks for posting this keeper! It's easy, quick and filling!
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RECIPE SUBMITTED BY
SweetsLady
United States
I am married to a military man for?25 years. We've lived in Illinois, Kansas, Japan, North Carolina, New Mexico, Spain, and Washington state. I grew up a military brat, too, and have lived in Kentucky, Florida, Maine, Germany, Holland, and South Carolina. I am now a SAHM of 2 children. I love to make and try new recipes. My mom was the one that primarily taught me how to cook and then I have taught myself to cook various other things via trial and error. I love sharing with others how to cook and ideas. :) I am an active part of our church - teaching SONday school, singing in choir, etc. I wouldn't be here if it weren't for my Lord and Savior Jesus Christ. He is my Rock and Salvation. I praise God for all that He has done for me. I love to meet new friends and enjoy talking about cooking, kids, etc. So feel free to drop me a Zmail! :)