Donna's Pasta Salad

Donna Graffagnino

By
@StillWild

The next time you need to bring a dish to a party, family reunion or pot-luck social, this is a winner! You can believe no one else will bring the same thing. Make this your own by adding other ingredients that you like and taking out those you dont.


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Comments:

Serves:

12-15

Prep:

1 Hr

Method:

Stove Top

Ingredients

1 lb
tri-color rotini or bow-tie pasta
8
chicken bouillon cubes
2
fresh broccoli crowns, small florets
1/2
fresh cauliflower, small florets
2 large
carrots, shredded or bag of carrot sticks
1 large
cucumber, peeled seeded and cut into chunks
1
bell pepper, diced
2 stalk(s)
celery, sliced
1 pt
grape tomatoes (can use diced tomatoes if desired)
1 can(s)
sweet corn, drained
1 can(s)
baby corn spears (sliced 1/4" thick)
1/3
bag frozen peas, rinsed and drained (don't use canned)
1/2 small
red onion, sliced thin
2 small
cans sliced black olives, drained
10-12 large
green olives, sliced
1 bottle
wishbone zesty italian salad dressing
salt & pepper to taste

Directions Step-By-Step

1
Disolve bouillon cubes in boiling water and cook pasta until al dente. Do not add salt. Drain and quickly rinse under cold water to stop cooking. Set aside.
2
Mix all of the vegetables in a very large mixing bowl then add the pasta. Pour about half a bottle of the Zesty Italian salad dressing and mix well. Add salt & pepper to taste.
3
Cover and refrigerate overnight. Pasta and vegetables will absorb a lot of the salad dressing so it will need more. Gradually add dressing, about half of the remaining bottle until salad is moist but not dripping wet.

Enjoy!

About this Recipe