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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Summer Pasta Salad Recipe

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This recipe for Summer Pasta Salad, by , is from The TIBOLLA Family Cookbook Project, 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!

Contributor:  
Contributor:  
Andrea Pillsbury

Category:
Category:

Ingredients:  
Ingredients:  
1 pound bow tie farfalle pasta
10 ounces cherry tomatoes sliced
1 medium zucchini diced
1 large cucumber diced
1 green bell pepper diced
1 red bell pepper diced
1 small red onion diced
2 small cans sliced black olives

DRESSING:
1 16 ounce bottle Zesty Italian salad dressing
1/4 cup grated Parmesan cheese
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon garlic powder

Directions:
Directions:
Boil pasta in a large pot of water until al dente. Drain water then rinse pasta in cold water. Drain well.
Place cooked, cooled pasta in a large bowl. Add all the diced veggies to pasta. Toss to combine.
In a medium bowl, whisk together all of the dressing ingredients. Pour dressing over pasta and veggies. Gently toss to combine everything. Cover with lid and refrigerate at least 4 hours or overnight. Serve and enjoy

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
25 Minutes

 

 

 

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