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Summer Pasta Salad Recipe

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This recipe for Summer Pasta Salad is from Kelly Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup Marzetti's Classic Ranch Dressing
8 ounces fusilli pasta (rotini)
1 cup broccoli florets
1 cup artichoke hearts quartered
1 zucchini, diced
1/2 red onion, thinly sliced
1/2 cup frozen peas, thawed
1 cup cherry tomatoes, halved
1/2 cup grated Parmesan cheese
1/4 cup pitted and halved Kalamata olives
Directions:
Directions:
Cook pasta according to the package directions. Place broccoli in a strainer; drain cooked pasta in the same strainer over the broccoli. Run cool water over all and drain well. Transfer pasta and broccoli to a serving bowl. Add dressing and remaining ingredients and toss gently to coat. Serve immediately or refrigerate until ready to serve.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Actually, it tastes better made ahead of time and allowed to blend. I don't add the onion and olives due to family preferences but they would give it a little extra zip. This has become a tailgate favorite.

 

 

 

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