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This one is an easy summer classic and very versatile. The following recipe is my favorite, but you can certainly experiment with the combination of vegetables, using tomatoes, olives, cucumbers, green onion, artichoke hearts or whatever else strikes your fancy, as well as substituting other kinds of pasta, cheese or salad dressings. Ingredients:
20 ounce package rainbow pasta
1/2 head of broccoli florets, separated
1/2 head of cauliflower florets, separated
1-2 carrots, peeled and chopped
1/2 red pepper, chopped
8 ounces grated mozzarella cheese
1/4 cup grated parmesan cheese
1/4 cup Italian vinaigrette salad dressing
Coarsely ground black pepper to taste
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Prepare pasta according to package directions. Drain and rinse with cold water. When pasta is completely cooled, stir in remaining ingredients and chill until ready to serve. Add additional dressing when ready to serve, if necessary.
Recipe submitted by: Betsy Gartrell-Judd
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