member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Sandy Greathouse      

Recipe Categories:

    Rigatoni Vegetable Salad


    Source of Recipe


    Midwest Living, August 2005
    Rigatoni Vegetable Salad

    Use purchased salad dressing, packaged fresh cauliflower florets and broccoli florets to shortcut this recipe. Make it the day before, then chill overnight and serve cold at your picnic.

    8 ounces dried rigatoni, penne or mostaccioli (3 cups)
    2 cups small cauliflower florets
    2 cups small broccoli florets
    4 ounces fontina, provolone or mozzarella cheese, cubed
    1/2 cup pitted ripe or kalamata olives, halved
    1/2 cup thinly sliced carrots
    1 (8-ounce) bottle Caesar vinaigrette or Italian salad dressing (1 cup)
    2 tablespoons snipped fresh basil or flat-leaf parsley

    Cook pasta according to package directions; drain. Rinse with cold water; drain again. Transfer to a very large serving bowl. Stir in cauliflower, broccoli, cheese, olives and carrots. Pour dressing over pasta mixture. Toss lightly to coat. Cover and chill 2 to 24 hours. Stir in basil or parsley before serving.

    Makes 8 to 10 side-dish servings

    Source: Midwest Living, August 2005
 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |