Ingredients
Ingredients
1 (12 oz) box tri-color rotini pasta
1 pint grape tomatoes, halved
1 1/2 cups diced English cucumber
1 1/2 cups tiny chopped broccoli florets
1 cup chopped yellow bell pepper
1 cup olives, sliced
3/4 cup thinly sliced baby carrots
1/3 cup chopped red onion
1/2 cup finely shredded parmesan cheese
1 1/3 cups bottled Italian salad
dressing (I prefer Kraft with this recipe)
Instructions
Cook pasta according to package instructions to al dente but do not season water with salt (the dressing has plenty). Drain an rinse until cold water.
Pour pasta into a bowl, add tomatoes, broccoli, bell pepper, olives, cucumber, carrots, red onion and parmesan.
Pour dressing over and toss to evenly coat.
Cover and chill at least 30 minutes (or up to 1 day). Add a little more dressing if needed.
Notes
If you like cheese, try adding a cup of cubed mozzarella cheese to this salad.
Toss this salad just before serving to redistribute the Italian dressing.
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