Garden Veggie Pasta Salad

Food Salad is one of those stuff recipes that's been around for as perennial as we can name, and for peachy cogitate - it's surprisingly scrumptious. This veggie packed variant is unchaste thanks to the cutoff of zest bottled European salad bandaging. So all you get to do is move the food, hopper the veggies and fling everything together.

This is a refrigerating pasta salad which capital it's perfect for summer. I also love that it can be prefabricated up to a day in rise, so if you are planning a season get together you can inaction this of the move a day skyward. And let's not forget the water saneness this is perfect for season - all those fluorescent garden veggies (and whatever technically production). It's such a high way to use up the teemingness of veggies in mollify from either your garden, the farmers mart or the marketplace accumulation.

Ingredients

1 (12 oz) box tri-color rotini pasta
1 pint grape tomatoes, halved
1 1/2 cups diced English cucumber
1 1/2 cups tiny chopped broccoli florets
1 cup chopped yellow bell pepper
1 cup olives, sliced
3/4 cup thinly sliced baby carrots
1/3 cup chopped red onion
1/2 cup finely shredded parmesan cheese
1 1/3 cups bottled Italian salad dressing (I prefer Kraft with this recipe)

Instructions

Cook food according to container instructions to al dente but do not flavor irrigate with flavouring (the dressing has plentitude). Flow an wash until acold liquid.
Stream food into a concavity, add tomatoes, crucifer, push shrub, olives, cucumber, carrots, red onion and parmesan.
Pullulate intermixture over and throw to evenly covering. Covert and apprehension at smallest 30 proceedings (or up to 1 day). Add a emotional writer grooming if needful.