Market Pasta Salad
Market Pasta Salad Image

Market Pasta Salad

A salad recipe that is popular with the summer crowd, especially when made with fresh vegetables right from the farmers' market.

40 min
40 min



6 ounces (3 cups) uncooked dried medium pasta shells

2 cups broccoli florets

2 medium (2 cups) yellow summer squash or zucchini, sliced 1/4-inch

1 medium (1/2 cup) onion, chopped

1 medium red bell pepper, cut into strips

4 ounces (1 cup) Land O Lakes® Cheddar Cheese, cubed 1/2-inch


1/2 cup vegetable oil

3 tablespoons lemon juice

2 tablespoons country-style Dijon mustard

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon finely chopped fresh garlic

1/4 teaspoon pepper

2 tablespoons freshly grated Parmesan cheese

How to make

  1. STEP 1

    Cook pasta according to package directions. Rinse with cold water; drain. Combine all salad ingredients except cheese in large bowl; gently stir in cooked pasta and cheese.

  2. STEP 2

    Combine all dressing ingredients except Parmesan cheese in medium bowl. Pour dressing over salad; toss to coat. Sprinkle with cheese.


26Fat (mg)
20Cholesterol (mg)
480Sodium (mg)
36Carbohydrates (g)
3Dietary Fiber
13Protein (g)


Explore reviews from
our online community

  May 24, 2012

This is always a FAVORITE in our circle of friends and family. They comment on how pretty the dish is and the fact that it doesn't use mayo/miracle whip is a wonderful change for those who do not care for mayo. I also add cubed cucumbers (peeled and seeded) and sometimes a little cauliflower. Just about any vegetable can go into this salad.

— says UnaRae
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