Rainbow Pasta Salad


This Friday I'm going back to a pasta salad I posted six years ago. It is still as good today as it was then and just may be a salad you will want to try before salads and barbeques come to an end. The picture above is one I took more recently when I used a Greek dressing and added feta.

Ingredients:
  • 3 – 4 cups vegetable pasta
  • 2 chopped tomatoes or 1 cup cherry tomatoes
  • 1/4 cup cucumber, sliced
  • 1 cup broccoli, chopped
  • 1/2 green pepper, chopped 
  • 1/2 yellow pepper, chopped
  • 2 Tbsp chopped green onion
Dressing:
  • 1/4 cup sugar 
  • 1/3 cup olive oil
  • 1/3 cup ketchup
  • ¼ cup vinegar
  • 1 tsp salt
  • 1 tsp paprika
  1. Cook pasta according to instructions on package. Do not over-cook. Cool. 
  2. Mix dressing ingredients and then mix with pasta and vegetables.
  3. Refrigerate and serve cold. Serves 8-10

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