Holiday Veggie Pata Salad

Prep Time: 10 Minutes

Cook Time: 7 Minutes

Ready In: 17 Minutes

Servings: 12

I like this recipe because its versatility. You can make it with whatever you like. It is very healthy and yummy! It started out being just a veggie salad and then I added the pasta.

Ingredients:

1 1/2 heads broccoli florets

1 head cauliflower

1 large red onion

1 medium zucchini

1 medium yellow squash

1 (8 ounce) package fresh button mushrooms

1 pint fresh grape tomatoes

1 (4 ounce) jar pimientos (drained)

1 (8 ounce) can sliced black olives (drained)

1 medium cucumber

1 (12 ounce) box tri-color spiral pasta

0.5 (16 ounce) bottle kraft zesty italian dressing

0.5 (16 ounce) bottle kraft italian caesar salad dressing (not regular caesar)

1 large bell pepper

Directions:

1. In a large mixing bowl chop all vegetables into bite size pieces. Excluding the olives and pimentos. Add the dressings and toss, cover and refridgerate overnight. Pull veggie salad out and let come to almost room temperature. boil the water for pasta and cook pasta. Drain very well and toss in the vegetable mixture. cover again and either refridgerate or serve. You can also add a little chopped pepperoni or hard salami and make it a hearty, but light lunch.

By RecipeOfHealth.com