Saturday, June 12, 2010

Garden Pasta Salad

Garden Pasta Salad

1 (16 oz) package uncooked tri-color spiral pasta
1/2 cup thinly sliced carrots
2 stalks celery, choped
1/2 cup chopped green pepper
1/2 cup cucumber, peeled and thinly sliced
2 large tomatoes, diced
1/4 cup chopped onion
2 (16 oz) bottles italian sytle salad dressing
1/2 cup grated parmesan cheese

Cook pasta in large pot of boiling water until al dente. Rinse under cold water; and drain.

Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in a large bowl.

Combine cooled pasta and vegetables together in large bowl. Pour italian dressing over mixture, add parmesan cheese and mix well.

Chill for one hour before serving.

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