"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Cold Pasta Salad Recipe

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This recipe for Cold Pasta Salad, by , is from The Calvary Preschool Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Melvin Family
Added: Monday, November 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb rotini rainbow-colored pasta (screws)
1 16-oz bottled Italian dressing. (not fat-free)
Schilling's Salad SupremeŠ seasoning, using about 2/3 of the jar
3 medium tomatoes, finely chopped
2 medium cucumbers, peeled and finely chopped
1 small red onion or 1/2 a large one, finely chopped
2 small green bell peppers, finely chopped
1 bunch of broccoli flowerettes, cut small
1 small can sliced black olives, drained

Directions:
Directions:
Cook pasta in boiling water so it is al dente, according to package directions; do not overcook. Rinse with cold water and drain well. In a large bowl, combine pasta with remaining ingredients, adding salad dressing as you mix thoroughly. Cover and marinate salad overnight in the refrigerator.

Personal Notes:
Personal Notes:
This pasta salad is great for picnics and large potlucks because it makes a lot.

 

 

 

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