GARDEN ROTINI PASTA SALAD
I created this light summer salad to go with the Grilled Baby Back Ribs that my daughter Briana made today. I used ingredients I had in the pantry. Of course the longer you allow the salad to marinate the more intense the flavors will become. I used what I had and you can too, I didn't have any fresh sweet or Bell Peppers, so I...
Provided by Rose Mary Mogan
Categories Pasta Salads
Time 35m
Number Of Ingredients 11
Steps:
- 1. These are some of the main ingredients for the salad. Cook pasta until Al Dente, according to directions on package. Then rinse drain an set aside till needed.
- 2. Chop veggies and cube cheese and set aside till needed.
- 3. Add the Vinaigrette and fresh horseradish to a large bowl and whisk together until blended.
- 4. Add in the chopped vegetables, celery, shallots, minced garlic cloves and cubed cheese, then stir to blend together.
- 5. Add in the chopped tomatoes and roasted red peppers and stir to mix together.
- 6. Add in the cooked pasta and seasoning, stir till bended together, then chill a few hours before time to serve to allow flavors to blend together. Stir just before serving.
- 7. Serve with your favorite Entrée, I served mine with Barbequed Baby Back Ribs.
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