Peggie's Pasta Salad
A great pasta salad for home and pot luck dinners!
  • 1 pkg. Gluten Free Garden Spiral noodles
  • 1 head of Broccoli and/or cauliflower
  • 1 Zucchini, cut in half and slice
  • 1 Green pepper, chopped
  • ½ Red or sweet onion, chopped
  • 1 can sliced water chestnuts
  • 1 pint sliced mushrooms
  • 1 small can of black olives
  • 4 Roma tomatoes, cut in quarters and sliced
  • ½ package of shredded Monterey Jack cheese
  • 1 cup gluten free bread crumbs (I used Glutino)
  • 1 bottle Italian dressing - I used Newman's Own Family Italian
  • ¼ cup white vinegar
  • Grated Parmesan cheese
  1. Cook pasta in salted boiling water, drain and rinse well with cold water and drain well.
  2. Layer pasta in bottom of very large salad bowl, sprinkle with salt and pepper, and sprinkle liberally with bread crumbs.
  3. Layer small pieces of a bunch of broccoli, even thinly sliced pieces of the more tender part of the stem.
  4. Layer zucchini.
  5. Layer green pepper pieces.
  6. Layer red onion or sweet onion
  7. Layer 1 can drained sliced water chestnuts.
  8. Layer sliced mushrooms
  9. Layer black olives
  10. Layer roma tomatoes, cut in quarters and sliced.
  11. Sprinkle Monterey Jack cheese.
  12. Pour the dressing over the salad, rinse the bottle with about ¼ cup white vinegar and pour over salad.
  13. Lastly, sprinkle liberally with Parmesan cheese, cover and let set in refrigerator for at least an hour, stir when ready to serve.
Recipe by Queen Bee Foodie at