Mark submitted on February 10, 2006
Vegetable Pasta Salad
Total time: 30 minutes
Yields: 16 servings
Author: Better Homes and Gardens
Ingredients
- 2 cups dried whole wheat pasta
- 6 ounces provolone cheese, cut into0.75-inch cubes
- 1 small zucchini, halved lengthwise and thinly sliced (1 cup)
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced and separated into rings
- 0.75 cup red or green sweet pepper, chopped
- 1 can (2.25 ounces) sliced pitted ripe olives, drained
- 2 ounces Parmesan cheese, shaved (0.5 cup)
- 0.25 cup parsley, snipped
- 0.75 cup balsamic vinaigrette salad dressing
Instructions
Cook pasta according to package directions. Drain and rinse with cold water; drain well.
In a large bowl, combine pasta, provolone cheese, zucchini, tomatoes, onion, sweet pepper, olives, Parmesan cheese, parsley, and dressing. Toss to coat.
Cover and chill for 4 to 24 hours before serving.
Cook pasta according to package directions. Drain and rinse with cold water; drain well.
In a large bowl, combine pasta, provolone cheese, zucchini, tomatoes, onion, sweet pepper, olives, Parmesan cheese, parsley, and dressing. Toss to coat.
Cover and chill for 4 to 24 hours before serving.
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