1 / 1
Swipe left or right
More recipes
More recipes
Scroll down
Full recipe details
Full recipe details
Tap
Toggle menu
Toggle menu
Tap anywhere to continue
Wagon Wheel Pasta Salad
This vibrant pasta salad combines fun wagon wheel shapes with a rainbow of fresh vegetables. A quick homemade dressing of tomato sauce, Italian vinaigrette, and herbs coats every bite with tangy flavor. Crisp cucumbers, juicy plum tomatoes, and earthy mushrooms add heavy crunch and texture to the bowl. It is an ideal make-ahead dish for summer picnics, backyard barbecues, or simple weekday lunches. Just toss everything together and let it chill in the fridge to let the flavors meld.
Ingredients
- 1 package (16 oz) wagon wheel pasta or rotini pasta
- 1 can (8 oz) tomato sauce
- 1 cup reduced-fat Italian dressing
- 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
- 1 tablespoon fresh or 1 teaspoon dried oregano leaves
- 1 cup sliced fresh mushrooms
- 5 plum (Roma) tomatoes, coarsely chopped (1½ cups)
- 1 large peeled or unpeeled cucumber, coarsely chopped (1½ cups)
- 1 medium red onion, chopped (½ cup)
- 1 can (2.25 oz) sliced ripe olives, drained
Instructions
- 1Boil the pasta according to the package instructions until tender. Drain the noodles and rinse them thoroughly under cold water to stop the cooking process, then drain again.
- 2Whisk the tomato sauce, Italian dressing, basil, and oregano together in a large mixing bowl. Add the cooked pasta, sliced mushrooms, chopped tomatoes, cucumber, red onion, and drained olives, tossing well to coat everything in the dressing.
- 3Cover the bowl tightly and place it in the refrigerator for at least two hours to chill. Serve cold, keeping any leftovers refrigerated for up to two days.