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Pasta Vegetable Salad
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1-1/2 cups uncooked tricolor spiral pasta
1/2 cup fresh broccoli florets
1/2 cup cauliflowerets
1/2 cup chopped cucumber
1/2 cup chopped celery
1/3 cup sliced carrot
1/4 cup chopped tomato
1/4 to 1/3 cup ranch salad dressing
Cook pasta according to package directions; drain and rinse with cold
water. Place in a large bowl; add vegetables. Drizzle with salad
dressing; toss to coat. Cover and refrigerate for 1-2 hours.
Yield: 4 servings.
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Printed from tasteofhome.com Aug 30, 2008Copyright Reiman Media Group, Inc © 2008 |