Pasta Salad

Prep Time
Cook Time
Ready In

Recipe: #2495

November 13, 2011

"This is a refreshing pasta salad that will go with almost anything and fairly quicly to make. You can use any kind of pasta. I mostly use leftover, already cooked, spaghetti after we have had Spaghetti and Meatballs. I just put it into a large plastic bag and make it the next day. In fact sometimes I cook extra spaghetti when I know I will make it. My husband loves this salad. The amounts below are approximate because I don't measure anything in this one. You may also add a can of tuna to this and use it for a light supper."

Original recipe yields 5 servings


  • Serving Size: 1 (737.7 g)
  • Calories 345
  • Total Fat - 11.5 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 28.8 mg
  • Sodium - 681.8 mg
  • Total Carbohydrate - 55.3 g
  • Dietary Fiber - 9 g
  • Sugars - 26.9 g
  • Protein - 10.9 g
  • Calcium - 95.1 mg
  • Iron - 4.3 mg
  • Vitamin C - 301 mg
  • Thiamin - 0.5 mg

Step 1

Cook pasta and drain well.

Step 2

Chop up everything and put into a bowl; add the mustard and pickle juice to this and mix.

Step 3

Add the pasta and then the mayonnaise; refrigerate at least four hours to blend.

Tips & Variations

No special items needed.

Tags : Salads