Shell Pasta Salad

Close up white bowl with tender shells of pasta coated with Italian seasoning and dressing and filled with a variety of vegetables on a blue table cloth.

Marinate tomatoes, broccoli, olives, artichoke hearts and onion with shell pasta overnight for a make ahead salad that's always popular at potlucks and parties.

Course Salad, Side Dish

Cuisine American

Keyword Shell Pasta Salad

Prep Time 15

Total Time 15

Servings servings

Calories 278kcal

Author Jennifer Osterholt

Ingredients

16 ounces shell pasta
1 1/2 cup broccoli chopped
10 ounces cherry tomatoes cut in quarters
6.5 ounce can sliced black olives drained
1 cup artichoke hearts drained and chopped
1/2 cup red onion chopped
16 ounces Italian dressing
.6 ounce packet Italian seasoning packet

Instructions

Cook pasta according to the directions on the package. Drain and rinse with cold water immediately.
16 ounces shell pasta
Pour pasta into a large mixing bowl. Stir in Italian dressing and packet of Italian seasoning mix. Stir well.
16 ounces Italian dressing, .6 ounce packet Italian seasoning packet
Add chopped vegetables and stir well. Cover tightly and refrigerate for 3 hours before serving.
1 1/2 cup broccoli, 10 ounces cherry tomatoes, 6.5 ounce can sliced black olives, 1 cup artichoke hearts, 1/2 cup red onion

Notes

My friend suggests adding 8 ounces of marble cheese cubes to enhance the savory flavor.
10 ounces tomatoes roughly equal 3 1/2 to 4 cups

Nutrition