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Aunt Diane’s Zesty Pasta Salad Recipe

Aunt Diane's Zesty Pasta Salad

The theme for this 4th of July week is picnics and potlucks.  I love recipes were the dishes can stay out and not get spoiled.  This is one of those recipes.  My Aunt Diane’s Zesty Pasta Salad Recipe is perfect for your Independence Day picnics and BBQs.  Make it the same day or a day in advance, you will love it either way.

Aunt Diane’s Zesty Pasta Salad Recipe


1 pound Rotelli Pasta
1/2 Jar Kraft’s Zesty Italian Dressing
2 Tbl Salad Seasoning
1/2 cup green onions
1 cup blanched broccoli (see blanching instructions below)
1 cup diced mixed peppers (red, green, yellow, whatever you have)
1 cup diced Cucumber

Note: Any set of vegetables will do, but those are my favorites for this pasta salad.


In large bowl, mix together dressing and seasoning until seasoning is disolved. Set aside.

Blanch carrots and broccoli by placing in boiling water for 1 minute. Add directly to dressing and also add green onions, peppers and cucumber.

Cook pasta according to package directions.

When pasta is finished cooking, drain and rinse with cold water. Toss with above mixture. Refrigerate for 1 hour or more and serve.