March 17, 2004

  • PASTA VEGETABLE SALAD


     


    Plan ahead…..needs to chill


     


    1-1/2 cups uncooked tricolor spiral pasta
    ½ cup fresh broccoli florets
    ½ cup cauliflowerets
    ½ cup chopped cucumber
    ½ cup chopped celery
    1/3 cup sliced carrot
    ¼ cup chopped tomato
    ¼ to 1/3 cup ranch salad dressing


     


    Cook pasta according to package directions; drain and rinse with cold water.  Place in a large bowl; add vegetables.  Drizzle with salad dressing, toss to coat.  Cover and refrigerate for 1-2 hours.  Yield:  4 servings.


     


    QUICK COOKING – March/April 2004