05-16-2008, 02:02 PM
This delicious pasta salad has an "Italian" twist. This salad is light, keeps well and has lots of veggies in it, super easy to make and is great in the summer time.
Give the video time to load!!
Twitchy's Pasta Salad
Ingredients:
1 pound shell shaped pasta - cooked and cooled to room temperature
1 green bell pepper
1 red bell pepper
1 can sliced black olives
1 English cucumber - quartered and sliced
3 stalks celery - chopped into big pieces
4 carrots - sliced thin or julienne cut
3 scallions - chopped
1 package of julienne cut sun dried tomatoes
Optional ingredients:
fistful of cherry or grape tomatoes, cut each in half
onion if you like - (optional)
I don't usually put onions in this salad
1 big bottle of Italian salad dressing - balsamic can be a little strong for this so use 'regular'
Cook and cool the pasta shells and set in a BIG bowl.
Chop all the veggies. Make sure you keep the chunks bite sized BIG not itty bitty pieces.
Add each veggie as you chop and mix so you can gauge how much to keep adding. All those ingredients are estimates as I don't really measure.
Sprinkle on your seasonings. Toss in lots of the salad dressing, taste, adjust if needed.
Put in a big container and refrigerate for at least an hour or two to let it cool more and flavors blend.
This does not last long in this house!
Click for full size:
[attachment=80]
Give the video time to load!!
Twitchy's Pasta Salad
Ingredients:
1 pound shell shaped pasta - cooked and cooled to room temperature
1 green bell pepper
1 red bell pepper
1 can sliced black olives
1 English cucumber - quartered and sliced
3 stalks celery - chopped into big pieces
4 carrots - sliced thin or julienne cut
3 scallions - chopped
1 package of julienne cut sun dried tomatoes
Optional ingredients:
fistful of cherry or grape tomatoes, cut each in half
onion if you like - (optional)
I don't usually put onions in this salad
1 big bottle of Italian salad dressing - balsamic can be a little strong for this so use 'regular'
Cook and cool the pasta shells and set in a BIG bowl.
Chop all the veggies. Make sure you keep the chunks bite sized BIG not itty bitty pieces.
Add each veggie as you chop and mix so you can gauge how much to keep adding. All those ingredients are estimates as I don't really measure.
Sprinkle on your seasonings. Toss in lots of the salad dressing, taste, adjust if needed.
Put in a big container and refrigerate for at least an hour or two to let it cool more and flavors blend.
This does not last long in this house!
Click for full size:
[attachment=80]