Wednesday, June 23, 2010
Summer Sunshine Pasta Salad
I used to make this salad all the time when my two son's were little but have not made it in a long time. Yesterday my youngest son Jason asked "whatever happened to the cold pasta salad you used to make?" I said you know I don't know why, or maybe because I try so many different recipes I just forgot about it. So I made my cold pasta salad for my son yesterday and I wondered after eating it, how good it was. I also find that the longer it sits in the refrigerator the better it tastes. This salad goes with just about anything but I particularly love it with fresh fish or chicken. It is a cool, fresh, healthy salad you will feel good about serving. Leftovers are easy to store in the refrigerator for about a week. Enjoy!
12 oz. bag of any Multi-Colored Veggie Pasta (cook according to pkg directions.
1 cup red peppers, small chopped
1 cup green peppers, small chopped
1 cup yellow peppers, small chopped
12 oz. pkg frozen broccoli (cook according to pkg directions) or you can use fresh broccoli
1/4 cup red onion, small chopped
Kraft Creamy Poppy Seed Dressing or Ranch Dressing
Salt & Pepper to taste
- Cook pasta & broccoli following package directions.
- Drain pasta & broccoli in a stainer, run cool water over broccoli & pasta until cool.
- In a large bowl, combine cooked pasta & broccoli, add chopped peppers & onion.
- Toss until blended
- Add dressing & toss until well coated
- Season with salt & pepper to taste
- Serve cold