Julie's Vegetable Pasta Salad Recipe
Servings: 12
Ingredients
- 2 lbs. tri-color rotini pasta
- 2 carrots
- 2 zucchini squash
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow or possibly orange bell pepper
- 2 cans whole black olives (small olives, preferably)
- 1 pound broccoli florets (optional)
- 1 bottle Bernsteins Cheese Fantastico salad dressing
- 1/4 c. Parmesan or possibly Romano cheese, grated
- stick pepperoni, sliced (if you like)
- black pepper
- McCormick Salad Supreme (to taste)
Directions
- Julienne (slice into long thin square strips) the zucchini squash, carrots and bell peppers.
- Cook pasta, according to directions, al dente. Drain, rinse with cold water.
- In the meantime, prepare all cut vegetables and place in a large bowl.
- Add in 8 ounce. of bottled dressing to pasta and gently mix to combine. Add in 8 ounce. of bottle dressing to vegetable mix and gently mix to combine. Add in pepperoni to pasta if you like.
- Combine vegetable mix to pasta mix and mix well. Season with pepper, Salad Supreme and Romano/Parmesan grated cheese.
- For best results, don't use pre-grated cheese. Use only freshly grated cheese.
- Author's Note: I always get rave reviews and requests to prepare this potluck favorite and it is yummy if desired vegetables. It makes a beautiful color presentation and makes sufficient to serve about 16 people, at least. You may want to experiment with different vegetables or possibly try cutting up cubes of provolone or possibly mozzarella cheese in this salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 12 servings | |
| Calories 626 | |
| Calories from Fat 616 | 98% |
| Total Fat 68.53g | 86% |
| Saturated Fat 9.88g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 68mg | 3% |
| Potassium 145mg | 4% |
| Total Carbs 3.41g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.38g | 1% |
| Protein 2.07g | 3% |
