Recipe for Pasta Salad
- 1 box multi-colored salad rotini
- 1 chunked green bell pepper
- 1 chunked red bell pepper
- 1 chunked sweet yellow onion
- 2 diced zucchini
- 1 pint grape tomatoes & slice ‘em in half
- 1 can jumbo black olives
- 1- 8 ounce bottle Ken’s Fat Free
- Sun Dried Tomato Vinaigrette
- Salad Dressing, or something similar
- 1 cup shredded Parmesan cheese
Bring a 4-quart saucepan with two quarts of water to a boil. Salt lightly and put a tablespoon of olive oil in the water. Boil the rotini for five to six minutes, making sure it’s just shy of al dente (not quite cooked all the way). Rinse in a colander with cold water to shock the pasta and stop the cooking process.
Put all the ingredients, except the dressing and the Parmesan, into a large mixing bowl. Pour the dressing over the mixture while mixing. Transfer to a serving bowl and finish by sprinkling the Parmesan on top.
This salad is even better if it’s made a day in advance and put in the fridge. The flavors all marry together and it’s great! Enjoy!
Next time, I’ll have some awesome grilling ideas!
If you have a recipe that you’d like to share, feel free to contact us and we’ll see if we can get it into the magazine!
