Saturday, July 20, 2013

Pasta Salad

Pasta Salad

- 12 Ounces Tri Color Pasta
- 1 medium zucchini
- 1 medium yellow squash
- 1 medium tomato
- 1 medium cucumber
- 1 cup peas
- 1 cup broccoli
- 1 red pepper
- 3-4 carrots
- small block of monterey cheese
- Italian salad dressing

1.  Cook pasta according to instructions.  Rinse under cold water and drain.
2.  Chop all vegetables and cheese into bite size pieces.
3.  Mix cheese, vegetables, pasta and italian dressing in large bowl.  Serve immediately or chill in
     refrigerator until ready to serve.

Note:  Any vegetables can be used for this recipe so feel free to add, subtract or substitute according to your preferences. Often I roast the broccoli, squash, zucchini, carrots and peppers beforehand.

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