Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Original Rotini Pasta Salad




Source of Recipe


Chancery Restaurant


List of Ingredients




1 pound rotini
1/2 cup carrot slices, cut into half-moon shapes
1/2 cup yellow squash slices, cut into half-moon shapes
1/2 cup coarsely chopped green bell pepper
1/2 cup coarsely chopped red bell pepper
1/2 cup cauliflower (cut into bite-sizes pieces)
1/3 cup small broccoli florets
1/3 cup sliced ripe olives

Recipe



8 ounces Italian-style vinegar-and-oil dressing (choose a non-separating brand that uses white wine vinegar)

Cook pasta in boiling water until tender. Drain and rinse with cold water. Blanch vegetables in boiling water 30 seconds. Immediately drain and rinse with water.

Combine vegetables with pasta and Italian dressing. Mix well and let chill. If salad is too dry, add additional dressing. Makes 2 1/2 pounds of salad or about 8 side-dish servings.