Garden Pasta Salad
TOTAL TIME: Prep: 25 min. + chilling
YIELD: 6-8 servings.
This salad includes not only garden vegetables but pasta too. It is a great side dish to any meal.—Bernard Bellin, Franklin, Wisconsin
Ingredients
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8 ounces uncooked spiral or cartwheel pasta
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3 cups assorted chopped fresh or frozen vegetables
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1 bottle (16 ounces) zesty Italian salad dressing, divided
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1 cup cubed cooked chicken, turkey or ham
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1 cup cubed cheddar, mozzarella or Monterey Jack cheese
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1 can (2-1/4 ounces) sliced ripe olives, drained
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Minced fresh parsley or basil, optional
Directions
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1.
Cook pasta according to package directions. Drain but do not rinse. Return pasta to the pan; add vegetables and toss. Cover for 3-5 minutes. Vegetables will lightly steam in pasta.
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2.
Place pasta in a large salad bowl. Top with three-fourths of the dressing and lightly toss. Chill several hours or overnight.
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3.
If pasta is dry, add remaining dressing along with meat, cheese, olives, and parsley or basil if desired. Chill until serving.
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