Colorful Pasta Salad Recipe for Fresh Summer Meals
Ingredients:
- 1-pound tricolor pasta
- 1 package of baby carrots or 3 carrots
- 1 red pepper
- 1 green pepper
- 1 cucumber
- 1-pint cherry tomatoes or 2 large tomatoes
- 1 small can of sliced olives
- Homemade Ranch Dressing, 1 bottle of Italian salad dressing, or 1 bottle of Ranch Dressing
- Salt and pepper to taste
SUPPLIES:
- Large pot
- Colander
- Large bowl
- Cutting board and knife
- Mixing spoon
Directions:
- Cook the pasta according to the package directions.
- Drain and rinse the pasta in the colander, then put it into the large bowl and set aside.
- Wash all of the vegetables.
- Chop the carrots and peppers into tiny pieces.
- Peel and chop the cucumber.
- Slice the green tops off of the tomatoes. If using the large tomatoes, cut into small bite size pieces.
- Drain and rinse the olives.
- Add the vegetables and the olives to the pasta.
- Pour the salad dressing over the pasta and vegetables and stir well.
- Add salt and pepper to taste, if you like.
- Refrigerate until ready to serve.
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