FRESH VEGGIES PASTA SALAD (sallye)

sallye bates

By
@grandedame

This is a great potluck/picnic recipe. You can vary the ingredients to suit your taste or to utilize what's available at your produce market


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Rating:
★★★★★ 2 votes
Comments:
Serves:
6 TO 8
Prep:
15 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

16 oz
garden rotini
1 medium
crookneck yellow squash, diced
1 medium
zucchini squash, diced
1 medium
green bell pepper, diced
1 medium
red bell pepper, diced
1 can(s)
sliced black olives, drained
5
green onions, sliced thin including green part
handful of small broccoli florets
5-6 oz
cherry tomatoes, sliced in half (optional)
fresh mushrooms, sliced (optional)
3 oz
cubed mozzarella cheese
1 c
extra virgin olive oil
1 c
wish bone zesty italian dressing
3 oz
pepperoni slices (optional)
3 oz
diced ham (optional)

Step-By-Step

1Cook pasta according to package directions

2You can either prepare the vegetables while pasta is cooking or dice them before you start the pasta

3When pasta is done, drain but DO NOT rinse
Pour into large mixing bowl, pour oil over pasta and mix until all pasta is covered with oil

4Add all other ingredients including italian dressing to pasta bowl and stir until everything is well coated.

Note: You may have to add a tad more dressing and oil if needed to insure a nice even coating.

5ENJOY

About this Recipe

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy