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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 16 |
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This recipe makes A LOT so save it for a large gathering, pot luck or cook out. It is light and refreshing and goes well with everything from burgers, steaks to grilled chicken or just eaten alone. I personally like using the lighter angel hair instead of thicker pastas. Enjoy! Ingredients:
1 (16 ounce) package angel hair pasta (break in half) or 1 (12 -16 ounce) package tri-color spiral pasta |
4 firm ripe seeded diced tomatoes |
1 (2 1/4 ounce) can sliced black olives, drained |
2 medium cucumbers, peeled pulp removed and diced |
1 small onion, finely diced |
1 small green bell pepper, seeded and diced |
1 small yellow bell pepper, seeded and diced |
3 (1 ounce) packages hidden valley ranch dressing mix |
1 (2/3 ounce) package italian salad dressing mix (prepared as directed on package only using half the oil called for) |
1/2 cup olive oil |
1/3 cup red wine vinegar |
Directions:
1. Cook pasta according to package directions.
2. Prepare Italian dressing mix according to directions (but using about 1/2 the oil called for).
3. Mix Ranch dressing with vinegar and oil.
4. Drain pasta well and rinse with cold water, drain well again.
5. Place all ingredients into large bowl and toss well.
6. Refrigerate 12 hours.
7. Toss before serving.
8. **Can use 1/2 of a green, yellow, and orange bell pepper to add more color.
9. You can add other raw hard vegetables such as julienne carrots, blanched asparagus, sliced radish, anything you like.
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