"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Pasta Salad Recipe

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This recipe for Pasta Salad, by , is from Look What's Cooking at Brown Mackie College Cincinnati, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Darlene Graves
Added: Monday, August 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
One 16 oz. bag of multi-colored rotini pasta
1 small head of cauliflower-separated into small florets
1 small head of broccoli-separated into small florets
2 small cucumbers, diced (peeled or unpeeled)
12 cherry or grape tomatoes
One 4 oz. can/jar sliced green or black olives, drained
1 bottle zesty Italian salad dressing
1/2 tsp. Italian seasoning

Directions:
Directions:
Cook pasta until el dente stage, taking care to not overcook, rinse under cold water and drain. Add additional ingredients and mix together thoroughly. Chill for a minimum of 1 hour before serving.

 

 

 

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