Guest guest Posted November 27, 2000 Report Share Posted November 27, 2000 Italian Pasta and Veggie Salad Serving size: 8 ~~~~~~~~~~~~~~~~~ 8 ounces (3 cups) uncooked spiral noodles or rotelle 3 good-size stalks of broccoli 8 ounces cheddar cheese, cubed (optional) 1 pint cherry tomatoes, halved 1 large red bell pepper, chopped 6-ounce can black pitted olives, drained, sliced 8 ounces Italian salad dressing 1) Cook pasta according to package directions; drain and rinse with cold water until cooled. 2) In a large bowl, combine remaining ingredients except for the Italian dressing. 3) Add the dressing; toss well. Serve chilled or at room temperature. Note: If preparing this a day ahead, store in the refrigerator, but then stir in 1/4 cup additional Italian dressing before serving. Quote Link to comment Share on other sites More sharing options...
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