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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 24 |
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Originally a vegetable dish, I added pasta for family gatherings and church potlucks. Try adding sliced mushrooms and diced tomatoes before serving. Ingredients:
1 medium cucumber |
1 medium yellow summer squash |
1 medium zucchini |
1 medium sweet red pepper |
1 medium green pepper |
4 cups fresh broccoli florets |
3 cups fresh cauliflowerets |
1 small red onion, finely chopped |
2 packages italian salad dressing mix |
4-1/2 cups uncooked bow tie pasta |
1/4 cup olive oil |
1/4 cup red wine vinegar |
3/4 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Wash the first five ingredients but do not dry; chop and transfer to a large bowl. Add remaining vegetables. Sprinkle with dry dressing mix; toss to coat. Refrigerate, covered, 4-6 hours or overnight.
2. Cook pasta according to package directions. Drain; rinse with cold water. Add to vegetable mixture. In a small bowl, whisk remaining ingredients. Add to salad; toss to coat. Yield: 24 servings (3/4 cup each).
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