Garden Pasta Salad
Garden Pasta Salad is an moderately easy dinner. Made with 8 oz. corkscrew or cartwheel pasta, 3 c. fresh or frozen vegetables, 16 oz. bottle italian salad dressing, 1 c. cubed, cooked chicken or ham and 1 c. cubed cheddar, monterey or mozzarella cheese, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Cook pasta according to package directions.
Drain, but do not rinse.
Put pasta back into the kettle. While the pasta is hot, toss with the vegetables.
Cover for 3 to 5 minutes.
Vegetables will lightly steam in pasta.
Place pasta in a large bowl.
Top with 3/4 of the dressing and lightly toss. Chill several hours or overnight.
If pasta is dry, add remaining dressing along with meat, cheese, olives and parsley or basil, if desired.
Chill until ready to serve.
Yields 6 to 8 servings.
π· Perfect Pairings
Complete your meal with these
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