Vegetarian Pasta Salad
Labor Day may have already come and gone, but summer isn’t technically over until around September 22nd, so now is a good time to get last minute summer food cravings out of the way. One of my favorites is pasta salad, which has a pretty much infinite set of possibilities.
Ingredients
- 1 lb. tri-colored rotini
- 2 to 3 cups vegetables of choice (see some ideas below)
- Cheddar or Monterey Jack, cut into small chunks
- Parmesan cheese
- Italian dressing to taste
Directions
Cook pasta al dente, rinse vegetables in cold water. Combine pasta, vegetables, and cheeses in a large bowl. Add dressing and toss lightly to mix. Chill 2 to 3 hours before serving for best results.
Simple and yummy.
Some veggie combination ideas include –
sliced olives, artichoke hearts, cucumber, and tomatoes (seen in top photo)
broccoli, cauliflower, green bell peppers, and sliced olives (seen in bottom photo)
Photo sources: Dan Solo and jacqueline-w via creative commons
