You can add your own flair to this recipe. Pick your own pasta, type, shape. Pick your favorite Italian Dressing, Pick your own veggies and create your own mix.
8 oz Your Choice Pasta
1 Cup Your Choice Italian Dressing
3 Cups Your Choice Mixed Vegetables/Cheeses/Proteins
(this time: I large diced one cucumber, 2 large carrots, half a large purple onion, a handful of cherry tomatoes and a small can of sliced black olives)
Cook pasta according to directions. While pasta is cooking, dice vegetables, mix in 3/4 cup of your Italian dressing and set in bowl in fridge to keep cool. Drain pasta once cooked and place in a separate bowl, add about 1/4 Cup of the Italian dressing to the cooked pasta and toss, set aside to cool. Once pasta is cooled down, take the vegetables and pasta and mix together and serve. Remember it is easier to add the Italian dressing then to take it away. Make sure to taste as you go, Average thought is 1 Cup Dressing to every 8 oz of dry pasta. You can also add just a pinch of sugar if you want that slightly sweet edge but, mix in well. This is best served cold - if the salad is too dry, add more dressing a Tablespoon at a time, mixing in and tasting as you go.
Recipe & Photo by: Diane Baker for Canning and Cooking at Home
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