Italian Vegetable Pasta Salad
8 ounces uncooked tri-color pasta
1 1/2 cup broccoli florets
3/4 cup chopped bell pepper
3/4 cup cherry tomatoes
1 cup cubed Monterey Jack Cheese
1 1/4 cup Wishbone Robusto Italian Dressing *
Cook pasta according to package directions, drain and rinse with cold water until cooled. In large bowl combine all ingredients except dressing and mix well. Add 1 cup dressing and stir together.
Refrigerate overnight. Before serving, stir in additional 1/4 cup of dressing.
* Using this specific flavor makes a big difference in how the salad tastes.
16 comments:
....THIS is gonna find its way to OUR table. And soon.
Gonna copy the recipe. Bud and I both love pasta dishes, and this will actually make a light delicious meal all on its own. Yum.
What time is dinner? lol--that looks good. Blessings
I love simple and delicious...Looks like this one is definitely a keeper...
This looks so good and refreshing. Thanks.
Oooh! I'm pinning this on pinterest!
Sounds like a picnic preference.
Sounds like a picnic preference.
I would have loved to had this for lunch instead of the cheese burger I ate from McDonalds on my way to get my hair done!
It looks beautiful and sounds yummy! I like doing pasta salads for pot lucks here at work. Will print this one and use it next time. Thanks!!
Oh my goodness, I made almost the same thing to take to a potluck parents' meeting at my son's school tonight. I did rainbow rotini, California mix frozen veggies, black olives and the Robusto dressing. Yours looks better with the cheese!
great idea for this weekend's lake party!
This looks so yummy and a good one to have soon on these hot humid days.
Thanks for sharing
it's pretty, too! I love that it has cheese cubes in it...what a refreshing change!
Yummy!
This sounds heavenly. I especially love the addition of the cheese cubes!
So thankful you "re-shared" this today. Libby will love it.
Post a Comment