Rigatoni Pasta Salad
>> Monday, February 20, 2012
Easily cuts in half.
Omit cheese to make Dairy-free or use a Dairy-free alternative.
Ingredients
| 1 16 oz. rainbow rigatoni, cooked & drained | 1 sm. Red onion diced (1/2 cup) |
| 2 C Italian salad dressing | 2 sm. Zucchini, diced |
| 2 C broccoli florets | 2 C cooked turkey, cubed |
| 1 C carrots, chopped | 1 C cheddar cheese, cubed |
| 1/2 C red bell pepper, diced | 2/3 C grated parmesan cheese |
Directions
Toss pasta with 1 C salad dressing.
Refrigerate.
Steam broccoli, carrots & pepper for 2 minutes. Do not overcook.
Add veg. and remaining ingredients to pasta
Toss and refrigerate until chilled
Source: My mom
0 comments:
Post a Comment