Saturday, June 8, 2013

Cold Veggie and Pasta Salad- Weekend Recipe

This recipe is quick, tasty and perfect to take on a picnic or to an evening concert.

Cold Veggie and Pasta Salad

1 lb. whole wheat thin spaghetti
2 tomatoes
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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