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Vegetable Pasta Salad




Source of Recipe


Better Homes & Gardens


List of Ingredients




• 2 cups dried whole wheat pasta (such as penne or rotini)
• 6 ounces provolone cheese, cut into 3/4-inch cubes
• 1 small zucchini, halved lengthwise and thinly sliced (1 cup)
• 1 cup halved cherry tomatoes
• 1 small red onion, thinly sliced and separated into rings
• 3/4 cup chopped red or green sweet pepper
• 1 2-1/4-ounce can sliced pitted ripe olives, drained
• 2 ounces Parmesan cheese, shaved (1/2 cup)
• 1/4 cup snipped fresh parsley
• 3/4 cup bottled balsamic vinaigrette salad dressing


Recipe



1. Cook pasta according to package directions; drain. Rinse with cold water; drain again.
2. In a very large bowl combine the pasta, provolone, zucchini, cherry tomatoes, onion, sweet pepper, olives, Parmesan, and parsley. Add dressing and toss to coat. Cover and chill in the refrigerator for 4 to 24 hours. Makes 16 side-dish servings.