Perfect quick lunch! I made this on Sunday and had it for lunch for the next five days. It kept well and the veggies didn't get soggy. I used black olives instead of kalamata and sprinkled it with grated parmesan and I didn't serve it over greens. I would definitely make this again.

Recipe Reviewed: 
Garden Pasta Salad
Recipe Rating: 
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner