Donna's Pasta Salad

1
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.

Rating:

★★★★★ 2 votes

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

How to Make Donna's Pasta Salad

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!

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