TRI-COLOR PASTA SALAD
Steps:
- Boil rigatoni according to pkg. directions. When desired consistency is almost reached, pour in the frozen vegetables. When it returns to a boil, turn it off and drain. Pour into colander and rinse with cold water.
- While it is draining, dice onions and tomatoes. Pour the drained pasta and veggies into a large mixing bowl. Add the chopped fresh veggies and add the dressing. Stir and cover.
- Refrigerate for at least 2 hours. May be prepared the night before.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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