Pasta Salad with Cucumber and Black Olives

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    Pasta Salad with Cucumber and Black Olives

    Pasta Salad with Cucumber and Black Olives

    (46)
    3hours20min


    47 people made this

    A full flavoured salad which uses seasoning to really bring home the zest. It's simple with only six ingredients and takes just minutes to prepare though it needs to chill a few hours.

    Ingredients
    Serves: 8 

    • 450g fusilli pasta
    • 220g Cheddar cheese, cubed
    • 3 3/4 teaspoons all-purpose seasoning
    • 1 cup Italian salad dressing
    • 170g black olives, sliced
    • 1 large cucumber, diced

    Directions
    Preparation:10min  ›  Cook:10min  ›  Extra time:3hours chilling  ›  Ready in:3hours20min 

    1. Cook pasta in boiling salted water until al dente. Rinse with cool water and drain well.
    2. In a large bowl mix together the cubed cheese, seasoning, black olives and diced cucumbers.
    3. Add the drained and cooled pasta to the large bowl, pour Italian dressing over pasta and vegetables. Mix well.
    4. Refrigerate for several hours before serving.
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    Reviews and Ratings
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    (46)

    Reviews in English (46)

    by
    43

    We have updated this recipe to correct the amount of Old Bay seasoning called for in the ingredient list.  -  07 May 2001  (Review from Allrecipes USA and Canada)

    by
    22

    This is a wonderful pasta salad! I added chopped tomatoes and onions, and used Asiago cheese instead of Monterey Jack (it was what I had on hand). Using vegetable rotini also adds lots of color. Thanks, Linda!  -  17 Jun 2005  (Review from Allrecipes USA and Canada)

    by
    15

    Really good pasta salad. Made for a family get together and it was inhaled! I left out the cheese cubes and added some grape tomaotes I cut in half, 1/4 of a large green pepper and just a little minced vadalia onion. I've made this pasta salad before without the Old Bay, but I really like the addition of it. Made it a little spicy but it wasn't so much that my 2 year old couldn't eat it. Delicious!  -  05 Aug 2006  (Review from Allrecipes USA and Canada)

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