Shelly's Recipe

ROTINI PASTA SALAD

Category: Pasta Salads

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

8 oz 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. Serves 8