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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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What I love about this recipe is that I use a vegetable-based pasta product instead of the standard pasta product; I feel like I'm eating healthier... Ingredients:
2 (12 ounce) packages rotini pasta (wacky pasta brand, tri-color or ronzoni whole wheat pasta) |
1 (12 inch) seedless european cucumber, large diced |
1 large onion, large diced |
2 medium green peppers, large diced |
1 lb grape tomatoes |
1 (16 ounce) bottle balsamic vinaigrette (paul newman's own salad dressing) |
Directions:
1. Cook pasta per package directions; drain; then rinse thoroughly under cold tap water to cool the pasta and stop the cooking process.
2. Place the pasta in a large enough bowl that will allow you to toss the salad without spilling anything over the edges of the bowl.
3. Add all remaining ingredients to the pasta in the bowl; wash your hands; then with your clean hands, toss the salad to evenly distribute all the ingredients/dressing.
4. Chill 2-4 hours before serving and keep salad on ice (a bowl of ice underneath the bowl you have the salad in) when serving.
5. Makes approximately 2 lbs. pasta salad.
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