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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I decided to make a different pasta salad that you can have warm too. So I came up with this. I love it warm, but my husband likes it cold. If you try it you decide how you like it. Ingredients:
2 medium onions sliced thin |
1 yellow squash |
1 zucchini |
1 pint grape tomatoes |
1 lb barilla tricolor pasta |
1 jar alfredo sauce |
2 tablespoons garlic powder |
1 tablespoon paprika |
1 tablespoon adobo |
salt and black pepper to taste |
virgin olive oil |
grated parmesan cheese to garnish |
Directions:
1. Cook pasta according to directions. Drain and rinse with cold water place in a bowl add the alfredo sauce and stir well.
2. Cut onions into thin slices, rinse the zucchini and yellow squash and cut into small wedges. Rinse grape tomatoes and cut in halves.
3. In a large skillet on medium to high heat oil enough to coat bottom, saute' onions until they begin to be translucent, add the zucchini and the yellow squash, cook for about 5 to 8 minutes. Add all the spices salt and black pepper to taste, stir well and cook stirring occasionally until vegetables are tender.
4. When done add the vegetables in the pasta mix well, top with grated cheese, you can serve it warm or refrigerate before serving.
5. You can also substitute the alfredo sauce with Italian dressing add about 1/4 to 1/2 cup it depends of how strong the Italian dressing is..
6. /2011/07/linkevs-pasta-salad.html
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