Guest guest Posted October 9, 2002 Report Share Posted October 9, 2002 I will usually make a more from scratch pasta salad that uses fresh veggies. However, in a pinch and pressed for time, this quick version has served me well. *s* The salad dressing amount is very generous; do feel free to adjust it to your taste. It was too much for me. I think I only ended up using half what it called for. (I didn't messure it *blush*) Easy Tricolor Pasta Salad 1 (16oz) pkg tricolor pasta 1 (16oz) frozen California-blend vegetables(broccoli, cauliflower and carrots) 1 (2-1/4oz) can sliced ripe olives, drained 1-1/3 cups Italian salad dressing 1/4 tsp garlic salt Cook pasta according to package directions. Meanwhile, place the veggies in a microwave safe dish. Cover and microwave on medium for 7-8 minutes or until thawed; drain. Drain pasta and rinse in cold water to cool. In a bowl, combine the pasta, vegetables, and olives. Combine the dressing and the garlic salt and pour over salad; toss to coat. Yield: 6-8 servings ~ P_T ~ Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.