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Tuesday, May 21, 2013
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Vegetable Pasta Salad
With its colorful presentation and high veggie count, this dish is a hit at potlucks and picnics alike. Customize the flavor by experimenting with different dressings to find your favorite taste!
At a glance
Cuisine
Main Ingredient
Difficulty
Course/Dish
Cooking Lite
Healthy Eating
Occasions
Serves
16
Ingredients
2 lbs. tri-color rotini pasta
2 carrots
2 zucchini squash
1 green bell pepper
1 red bell pepper
1 yellow or orange bell pepper
2 cans small whole black olives
1 lb. broccoli florets (optional)
1 bottle light feta cheese salad dressing or cheese dressing of choice
1/4 cup Parmesan or Romano cheese, grated
stick pepperoni, sliced (if desired)
black pepper
McCormick Salad Supreme (to taste)
Methods/steps
Julienne (slice into long thin strips) the zucchini squash, carrots and bell peppers. Cook pasta, according to directions, al dente. Drain, rinse with cool water. In the meantime, prepare all cut vegetables and place in a large bowl. Add 8 oz. of bottled dressing to pasta and gently mix to combine. Add 8 oz. of bottle dressing to vegetable mix and gently mix to combine. Add pepperoni to pasta if desired. Combine vegetable mixture to pasta mixture and mix well. Season with pepper, Salad Supreme and Romano/Parmesan grated cheese. For best results, do not use pre-grated cheese. Use only freshly grated cheese.
