Sunday, June 7, 2009

Garden Pasta Salad

Another recipe from

  • 1 (16 ounce) package uncooked tri-color spiral pasta (I used shells)
  • 1/2 cup thinly sliced carrots
  • 2 stalks celery, chopped (I only used 1 stalk)
  • 1/2 cup chopped green bell pepper
  • 1/2 cup cucumber, peeled and thinly sliced
  • 2 large tomatoes, diced (I used grape tomatoes, halved)
  • 1/4 cup chopped onion
  • 2 (16 ounce) bottles Italian-style salad dressing (I can't imagine using 2 whole bottles; I used a little less than 1 bottle)
  • 1/2 cup grated Parmesan cheese
  • I also added 1 cup of frozen peas
  1. Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
  2. Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
  3. Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.
  4. Chill for one hour before serving.

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