Dinner doesn't get any easier than this. And if you've got other veggies, like corn or whatnot, just toss 'em in! This is one recipe that greatly benefits from the variations of a summer veggie garden!
Pasta Salad
1 package uncooked tri-color spiral pasta
1/2 cup thinly sliced carrots
2 stalks celery, chopped
1 chopped green bell pepper
2 cucumbers, peeled and thinly sliced
2 large tomatoes, diced
1 chopped onion
1 chopped zucchini
1 cup peas
1 cup olive oil
1 cup vinegar
salt, pepper, oregano, basil, rosemary to taste
1/2 cup grated Parmesan cheese
Cook pasta in large pot of boiling water until al dente. Rinse under cold water, then drain.
Combine all ingredients in a large bowl. Chill in fridge for at least an hour before serving.
Flying Time
10 years ago
2 comments:
The next time you make this pasta salad, which sounds so good, try it with Al Dente Fiesta Fettuccine.www.aldentepasta.com So many people don't realize how perfectly these noodles work in pasta salads. They keep their texture beautifully, just make certain to cook for only minutes and then rinse with cold water before adding other ingredients. Also, for the dressing, reduce to 3/4 cup oil and 1/4 cup white wine vinegar. I'm making it today!
Please note that Al Dente cooks in only 3 minutes!
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