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Prep Time: 45 Minutes Cook Time: 8 Minutes |
Ready In: 53 Minutes Servings: 12 |
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I love pasta salad in the summer and make it often... This is one that I make often, and it's WONDERFUL! Ingredients:
1 (16 ounce) box rotini pasta, cooked and drained (corkscrew) |
1 large onion, cut in 1/2, then sliced into thin wedges |
1/2 green pepper, diced |
2 carrots, diced |
2 stalks celery, diced |
1 large cucumber, peeled, and diced |
2 medium tomatoes, cut in 1/2, then sliced into thin wedges |
3 large broccoli florets, separating flowers into bite size pieces and peeling stem, and cutting into thin slices |
1 (15 ounce) can black olives (left whole, cut in 1/2, or cut into slices) |
16 ounces bottle* of your favorite salad dressing (i use italian, caesar or christy's greek dressing, (my favorite) |
salt and pepper, to taste |
Directions:
1. Cook pasta according to box directions, drain and let cool (do not overcook pasta, or salad will be mushy). Refrigerate.
2. Meanwhile, slice and dice all veggies, and put in a big bowl. Refrigerate.
3. When all is chilled mix veggies in with pasta, and add salad dressing, and salt and pepper to taste. Mix all well.
4. *Save some of the salad dressing to pour on just before serving. When it's time to serve you can add more salad dressing, if you like more. The pasta has a tendency to soak up salad dressing as it marinates, so I save some to add right at serving time.
5. Variations:.
6. Use kalamata, or green olives instead of black.
7. Add little corn ears.
8. Add your favorite cheese, any hard, American or Feta.
9. Add cheese and diced pepperoni, or hard salami.
10. Add frozen green peas, thawed.
11. Add radishes, diced, or sliced.
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