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Garden Pasta Salad
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12 ounces (3 cups) uncooked dried rotini (corkscrew or pasta twists)

1 (8-ounce) package (2 cups) Cheddar cheese, cubed

2 medium (1 cup) carrots, shredded

1 medium (1/2 cup) green bell pepper, chopped

5 ribs (2 cups) celery, chopped


1 cup sugar

1/2 cup white vinegar or cider vinegar

1/3 cup vegetable oil




How to make

  1. STEP 1

    Cook rotini according to package directions. Rinse with cold water. Drain.

  2. STEP 2

    Combine cooked rotini and all remaining salad ingredients in bowl.

  3. STEP 3

    Stir together sugar, vinegar and oil in another bowl until sugar dissolves. Pour dressing over salad; toss until well-coated.

  4. STEP 4

    Cover; refrigerate, stirring occasionally, 8 hours or overnight until flavors are blended.

  5. STEP 5

    Add salt and pepper to taste just before serving.

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