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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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The key word in this recipe is ZESTY! Serves well with any kind of meal, or by itself as a salad for lunch. I add cottage cheese on the side of the dish. Parmesan cheese sprinkled on top is a nice addition, as well. Add zesty Italian salad dressing to taste. For large amounts, don't be surprised if you use an entire large bottle! Ingredients:
1 (12 ounce) package rotini pasta |
3 carrots, peeled and diced |
1 red bell pepper, chopped |
1 yellow bell pepper, chopped |
1 green bell pepper, chopped |
2 green onions, chopped |
1/2 purple onion, diced |
1 pound broccoli, cut into florets |
1 large tomato, diced |
3 stalks celery, diced |
1/2 cup crumbled feta cheese |
1 cup zesty italian dressing |
Directions:
1. Bring a large pot of lightly salted water to a boil. Place pasta in the pot and cook 8 to 10 minutes, until al dente. Drain and rinse in cold water.
2. In a large bowl, mix cooked, cooled rotini with the carrots, red bell pepper, yellow bell pepper, green bell pepper, green onions, purple onion, broccoli, tomato, and celery. Sprinkle with feta cheese and toss with Italian dressing to serve
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