Cold Veggie and Pasta Salad
1 lb. whole wheat thin spaghetti
2 cups prepared Backyard Patch Italian Dressing
1 green pepper
6 green olives
1 cucumber
1 small can pitted black olives
¼ cup grated Parmesan cheese
Cook and drain pasta according to package directions. Chop the vegetables. In a large bowl, combine cooked pasta and vegetables with 1 cup of dressing. Place olives and cheese over top and chill for 2 hours. Pour remaining dressing on the salad and serve. Serves 6.
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