Saturday, September 7, 2013
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| Tennille's Italian Pasta Salad |
"This recipe is a zesty pasta salad which can be altered by way of adding your favourite greens - a incredible recipe for any event!"
Ingredients :
- 1 cup fresh broccoli florets
- 1 cup sparkling cauliflower florets
- 1 tablespoon butter
- 1 teaspoon salt
- 1 (32 ounce) package deal seashell pasta
- 1 (sixteen ounce) bottle Italian-style salad dressing
- 1 cup shredded carrots
- 2 cucumbers, diced
- three tomatoes, diced
- 8 oz. Shredded Cheddar cheese
Instructions :
| Prep : 30M | Cook : 7M | Ready in : 1H30M |
|---|
- Steam broccoli and cauliflower florets until gentle. Place broccoli and cauliflower in a huge bowl, toss with butter and salt.
- Bring a large pot of salted water to a boil. Stir within the macaroni and return the water to a boil. Let prepare dinner until the noodles are al dente, drain well.
- In a huge blending bowl, blend the Italian dressing with the recent macaroni. Next, blend in the carrots, cucumbers, tomatoes, broccoli, and cauliflower. Cover the bowl and refrigerate for 30 minutes.
- After the pasta and vegetables have been chilling for 30 minutes, stir in the cheese. Return the bowl to the fridge for another 30 to 45 mins earlier than serving.
Notes :
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