LINDA'S PASTA SALAD

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I love pasta salad in the summer and make it often... This is one that I make often, and it's WONDERFUL!

Provided by Lindas Busy Kitchen

Categories     Vegetable

Time 53m

Yield 8-12 serving(s)

Number Of Ingredients 11

1 (16 ounce) box rotini pasta, cooked and drained (corkscrew)
1 large onion, cut in 1/2, then sliced into thin wedges
1/2 green pepper, diced
2 carrots, diced
2 stalks celery, diced
1 large cucumber, peeled, and diced
2 medium tomatoes, cut in 1/2, then sliced into thin wedges
3 large broccoli florets, separating flowers into bite size pieces and peeling stem, and cutting into thin slices
1 (15 ounce) can black olives (left whole, cut in 1/2, or cut into slices)
16 ounces bottle* of your favorite salad dressing (I use Italian, Caesar or Christy's Greek Dressing, (my favorite)
salt and pepper, to taste

Steps:

  • Cook pasta according to box directions, drain and let cool (do not overcook pasta, or salad will be mushy). Refrigerate.
  • Meanwhile, slice and dice all veggies, and put in a big bowl. Refrigerate.
  • When all is chilled mix veggies in with pasta, and add salad dressing, and salt and pepper to taste. Mix all well.
  • *Save some of the salad dressing to pour on just before serving. When it's time to serve you can add more salad dressing, if you like more. The pasta has a tendency to soak up salad dressing as it marinates, so I save some to add right at serving time.
  • Variations:.
  • Use kalamata, or green olives instead of black.
  • Add little corn ears.
  • Add your favorite cheese, any hard, American or Feta.
  • Add cheese and diced pepperoni, or hard salami.
  • Add frozen green peas, thawed.
  • Add radishes, diced, or sliced.

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