I got this recipe from my Taste of Home June/July 2000 (p.51) issue. This is another recipe I made back in June and discovered that I hadn't posted yet. It is a great salad to use up some of the fresh veggies from the garden.
Rainbow Pasta Salad1 pkg (16 oz) Tricolor spiral pasta
2 cups chopped broccoli florets
1 cup chopped carrots
1/2 cup tomatoes
1/2 cup cucumber
1/4 cup chopped onion
1 can (15 oz) whole kernel corn, drained
1 jar (6.5 oz) marinated artichoke hearts (optional! I never have used them-don't typically have them on hand anyway.)
1 bottle (8 oz) Italian Salad dressing
Cook the pasta according to package directions; drain and rinse in cold water. Place in a bowl; add remaining ingredients and toss to coat. Cover and refrigerate for 2 hours or overnight.
Yields 12-14 servings
1 comment:
We needed a side dish to take to a bbq last night and so we made this. It was a huge hit and the host wanted to keep some of the leftovers.
We bought an Italian salad dressing that had basil in it & romano. It was a "lite" version and so delicious. I also added almost one full cup of tomatoes instead of the half it calls for.
The final product really looks pretty--truly a rainbow salad.
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