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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Easy Pasta Salad {with fresh Veggies} Recipe

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This recipe for Easy Pasta Salad {with fresh Veggies} is from "Favorite" Recipes of Jewels & Friends , 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:  
1 (12 oz) box of tri-color rotini pasta
1 pint grape tomatoes, halved
1 1/2 cups diced English cucumber
1 1/2 cups tiny chopped broccoli florets
1 cup chopped yellow bell pepper
1 cup olives, sliced
3/4 cup thinly sliced baby carrots
1/3 cup chopped red onion
1/2 cup finely shredded parmesan cheese
1 1/3 cups bottled Italian salad dressing
Directions:
Directions:
1) Cook pasta according to package instructions to al dente but do not season water with salt (the dressing has plenty). Drain and rinse under cold water.
2) Pour pasta into a bowl, and add tomatoes, broccoli, bell pepper, olives, cucumber, carrots, red onion, and parmesan.
3) Pour dressing over and toss to evenly coat.
Cover and chill for at least 30 minutes (or up to 1 day). Add a little more dressing if needed.


Tips:
If you like cheese, try adding a cup of cubed mozzarella cheese to this salad.

Toss this salad just before serving to redistribute the Italian dressing.
Personal Notes:
Personal Notes:
The perfect easy shortcut pasta salad! Loaded with veggies and parmesan and finished off with a zesty dressing. This is a classic, go-to summer side dish.

 

 

 

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