Creamy Italian Pasta Salad
Patti Rahilly- Jones
1 boxtri-color rotini pasta or rotini pasta of choice
1 largebottle of your favorite creamy italian dressing
·desired amounts of fresh broccoli, cherry or grape tomatoes, cucumbers, orange or yellow pepper, shredded carrots & fine chopped red onion
How to Make Creamy Italian Pasta Salad
- Cook rotini pasta according to package directions. Drain and rinse with cold water. Let the pasta get cold.
- Cut & prepare desired vegetables. ie: peel & seed the cucumber, cut broccoli into bite size pieces, cut tomatoes in half, cut desired amount of onion etc.
Add any vegetables you like, raw mushrooms do not work well!
- Combine cold pasta with the vegetables. Add the entire bottle of dressing, mixing well. Refrigerate until serving.
- NOTE: I have an extra bottle of dressing on hand. I make this the day before the event. If necessary I add more dressing before serving as the pasta absorbs the dressing. I have used thawed frozen peas as well. The colors look great together!