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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 24 |
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I live in Phoenix, Arizona, so I needed a Pasta Salad without MAYO. *The heat spoils it very quickly* I came up with the below pasta salad, while experimenting. I hope you all enjoy it! Ingredients:
2 (16 ounce) packages small shell pasta |
2 medium tomatoes, diced |
1 (4 ounce) jar bacon bits |
1 (8 ounce) package finely shredded parmesan cheese |
1 (16 ounce) bottle of kraft italian dressing |
1 medium red onion, diced |
2 cups broccoli florets |
1 1/2 cups baby carrots, diced |
1 red pepper, diced |
1 green pepper, diced |
1/2 teaspoon garlic powder |
1 (16 ounce) can baby peas, drained |
1 (16 ounce) package diced ham (optional) |
Directions:
1. Cook both boxes of pasta as directed.
2. Drain and rinse with cold water to cool.
3. Drain very well once again.
4. Dice ingredients that need it.
5. Add everything to a large bowl; mix well and cover.
6. Refrigerate for at least 4 hours so the flavors can be absorbed. I refrigerate mine overnight.
7. Enjoy!
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