Pasta Vegetable Salad Recipe
It only takes minutes to cook the tricolor pasta, but to really beat the clock, chop the vegetables ahead of time. I sometimes give the salad southwestern flair by adding black beans, frozen corn and salsa. The I top it off with a tomato-based dressing that I've spiced up with taco seasoning.Helen Turner, Upland, Indiana
- 1-1/2 cups uncooked Daily Chef Garden Rotini
- 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.
Originally published as Pasta Vegetable Salad in Quick Cooking March/April 2004, p7
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