DONNA'S PASTA SALAD

Donna's Pasta Salad image

Provided by Donna Graffagnino

Categories Salads

Time 1h

Number Of Ingredients 17

1 lb tri-color rotini or bow-tie pasta
8 chicken bouillon cubes
2 fresh broccoli crowns, small florets
1/2 fresh cauliflower, small florets
2 large carrots, shredded or bag of carrot sticks
1 large cucumber, peeled seeded and cut into chunks
1 bell pepper, diced
2 stalk(s) celery, sliced
1 pt grape tomatoes (can use diced tomatoes if desired)
1 can(s) sweet corn, drained
1 can(s) baby corn spears (sliced 1/4" thick)
1/3 bag frozen peas, rinsed and drained (don't use canned)
1/2 small red onion, sliced thin
2 small cans sliced black olives, drained
10-12 large green olives, sliced
1 bottle wishbone zesty italian salad dressing
salt & pepper to taste

Steps:

1. Disolve bouillon cubes in boiling water and cook pasta until al dente. Do not add salt. Drain and quickly rinse under cold water to stop cooking. Set aside.
2. Mix all of the vegetables in a very large mixing bowl then add the pasta. Pour about half a bottle of the Zesty Italian salad dressing and mix well. Add salt & pepper to taste.
3. Cover and refrigerate overnight. Pasta and vegetables will absorb a lot of the salad dressing so it will need more. Gradually add dressing, about half of the remaining bottle until salad is moist but not dripping wet. Enjoy!