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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 404.2
  • Total Fat: 29.9 g
  • Cholesterol: 46.2 mg
  • Sodium: 1,026.6 mg
  • Total Carbs: 21.3 g
  • Dietary Fiber: 2.9 g
  • Protein: 14.5 g

View full nutritional breakdown of Summer Picnic Salad calories by ingredient
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Summer Picnic Salad

Submitted by: ALENAORRISON

Introduction

My kids beg for this great pasta salad and I normally take this to summer pot-lucks. It's always a huge hit and it's so easy to make that I can wait until the last minute. I created this recipe from some ingredients I had on hand one day when I realized I didn’t have anything planned for dinner and it was too hot out to use the stove or oven for very long. We didn’t have any bread for sandwiches (a favorite in our house in the summer) and I didn’t want to run to the store. If you follow this recipe exactly, you will have a very large bowl that will easily feed 10 or more people for dinner. It’s a colorful dish that can be used as a side or a meal by itself. I hope you enjoy this dish as much as my family and friends do. My kids beg for this great pasta salad and I normally take this to summer pot-lucks. It's always a huge hit and it's so easy to make that I can wait until the last minute. I created this recipe from some ingredients I had on hand one day when I realized I didn’t have anything planned for dinner and it was too hot out to use the stove or oven for very long. We didn’t have any bread for sandwiches (a favorite in our house in the summer) and I didn’t want to run to the store. If you follow this recipe exactly, you will have a very large bowl that will easily feed 10 or more people for dinner. It’s a colorful dish that can be used as a side or a meal by itself. I hope you enjoy this dish as much as my family and friends do.
Number of Servings: 12

Ingredients

    16 oz spiral pasta, cooked, drained & rinsed with cold water
    8 oz ham, cubed
    oz of cheddar cheese (we prefer sharp)
    1 can whole black olives, drained
    12 - 16 oz fresh or frozen peas (fresh is better but if you use frozen, allow them to thaw for about 15 minutes before adding to the salad)
    1 package cherry tomatoes
    1 package broccoli florets
    1 ½ - 2 cups Italian dressing

Directions

Combine all ingredients in a large bowl and toss until the Italian Dressing is evenly distributed. Refrigerate until ready to eat.

Makes approximately 12 2-cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user CRYSTALARIADNE.






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Member Ratings For This Recipe



  • 2 of 2 people found this review helpful
    This is the best...my fav for summer meals...breakfast, lunch and dinner haha. Ive used whole wheat rotini, cooked just al dente and you can barely notice the difference! - 6/23/09

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  • Incredible!
    1 of 1 people found this review helpful
    I made with precooked cubed chicken breast & added onion & green pepper. - 7/3/09

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  • How many oz of cheese, one? - 7/4/12

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  • 0 of 1 people found this review helpful
    What a good idea to use peas in a pasta salad. I'm going to do that next time. I like the idea that frozen can easily be used. - 8/10/09

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  • I added thinly sliced onion and assortment of bell peppers. It is really good for a picnic. - 4/27/09

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