Monday, May 19, 2008

Colorful Pasta Salad

2 lbs Tri color rotini
1-2 cups Olives, your favorite variety, halved
1 bunch Scallions, chopped
1 lb Mozzarella Cheese, cubed
1 Bell Peppers, diced
½ bunch Broccoli, stems cut and chopped into less than bite size pieces
3 Carrots, diced
Italian vinaigrette dressing (at least ½ bottle)

Set a pot of water to boil and prepare the rotini according to package directions. DO NOT overcook. Slightly less than al dente is great.

As soon as the pasta is cooked, drain, toss with some olive oil and set in the refrigerator to cool.

Meanwhile, wash and cut all of the vegetables and prepare the other ingredients.

Once the pasta is brought down to room temp at least, pour all ingredients into a large serving bowl and toss with vinaigrette to taste. Keep in mind that the pasta may soak up some of the dressing so taste again before serving and add more dressing if you would like.

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