Another one of my creations. This salad was born out of looking through my crisper drawer to see all the fresh vegetables I had left.
This pasta salad is named after the summer because it contains so many fresh vegetables. There are many flavors and textures to choose from. Peas and Ham provide a bit of heartiness, while the peas bring a touch of sweetness. These two cheeses go well with the light, tangy Italian dressing. This recipe can be made ahead, but the lettuce should not be added until it is ready to serve. This can be served as a side dish or as a light lunch.
Servings:Â 8
Prep: 15 minutes
Cook: 10 minutes
Chill time: 30 minutes
Ingredients
1 (12 oz) box 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 (I prefer Kraft with this recipe)
Ingredients
12 oz. rotini pasta (tri-color)
1 pt. grape tomatoes (halved)
1 1/2 cups English cucumber (diced)
1 1/2 cups broccoli florets (tiny chopped)
1 cup yellow bell pepper (chopped)
1 cup olives (sliced)
3/4 cup baby carrots (thinly sliced)
1/3 cup red onion (chopped)
1/2 cup shredded Parmesan cheese (finely)
1 1/3 cups italian salad dressing (bottled, I prefer Kraft with this recipe)
Instructions
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.
Pour pasta into a bowl, add tomatoes, broccoli, bell pepper, olives, cucumber, carrots, red onion and parmesan.
Pour dressing over and toss to evenly coat.
Cover and chill at least 30 minutes (or up to 1 day). Add a little more dressing if needed.
Notes
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.