medium tomatoes, cut in 1/2, then sliced into thin wedges
large broccoli florets, separating flowers into bite size pieces and peeling stem, and cutting into thin slices
(15 ounce) can black olives (left whole, cut in 1/2, or cut into slices)
ounces bottle* of your favorite salad dressing (I use Italian, Caesar or Christy's Greek Dressing, (my favorite)
salt and pepper, to taste
Serving Size: 1 (193) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 109 g28 %
Total Fat 12.1 g18 %
Saturated Fat 2.6 g13 %
Cholesterol 32.3 mg
Sodium 833.2 mg
Dietary Fiber 5.1 g20 %
Sugars 10 g39 %
Protein 11.4 g
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.
Use kalamata, or green olives instead of black.
Add little corn ears.
Add your favorite cheese, any hard, American or Feta.