Simple Pasta Salad Recipe
For Mouthwatering Monday this week I’m sharing a Simple Pasta Salad Recipe. This is a great way to use the veggies left over from the fourth of July celebrations. The recipe calls for bell pepper and tomatoes, but broccoli, carrots, black olives, and spring peas make great additions as well.
1 Box of Colored Spiral Pasta
1 Bell Pepper
3 large Roma tomatoes
1 Bottle Italian Salad Dressing
Salt, Pepper and spices to taste
Dice the Vegetables to the desired size. I like to cut the vegetables into easily bite size pieces. Other vegetable additions are mushrooms, artichoke hearts, and/or colored peppers.
Pour 1 bottle of Italian dressing into a large bowl. I use Zesty Italian Dressing and no other seasonings because the dressing is flavorful enough.
Mix the vegetables and salad dressing and let the mixture marinade while cooking the pasta.
Cook the pasta following the box instructions to the desired texture and drain the pasta. Mix it in to the vegetables and Salad Dressing while still warm.
Cover and refrigerate the pasta salad until ready to serve. You can make the pasta salad the night before. The flavors are best when they have time to marinade. Top with any spice you like and an Italian shredded cheese or small mozzarella balls for added flavor and texture.
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