Linda's Pasta Salad

READY IN: 53mins
SERVES: 8-12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (16 ounce) box rotini pasta, cooked and drained (corkscrew)
  • 1
    large onion, cut in 1/2, then sliced into thin wedges
  • 12
    green pepper, diced
  • 2
    carrots, diced
  • 2
    stalks celery, diced
  • 1
    large cucumber, peeled, and diced
  • 2
    medium tomatoes, cut in 1/2, then sliced into thin wedges
  • 3
    large broccoli florets, separating flowers into bite size pieces and peeling stem, and cutting into thin slices
  • 1
    (15 ounce) can black olives (left whole, cut in 1/2, or cut into slices)
  • 16
    ounces bottle* of your favorite salad dressing (I use Italian, Caesar or Christy's Greek Dressing, (my favorite)
  • salt and pepper, to taste
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DIRECTIONS

  • Cook pasta according to box directions, drain and let cool (do not overcook pasta, or salad will be mushy). Refrigerate.
  • Meanwhile, slice and dice all veggies, and put in a big bowl. Refrigerate.
  • When all is chilled mix veggies in with pasta, and add salad dressing, and salt and pepper to taste. Mix all well.
  • *Save some of the salad dressing to pour on just before serving. When it's time to serve you can add more salad dressing, if you like more. The pasta has a tendency to soak up salad dressing as it marinates, so I save some to add right at serving time.
  • Variations:
  • Use kalamata, or green olives instead of black.
  • Add little corn ears.
  • Add your favorite cheese, any hard, American or Feta.
  • Add cheese and diced pepperoni, or hard salami.
  • Add frozen green peas, thawed.
  • Add radishes, diced, or sliced.
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