Wednesday, June 29, 2011

Pasta Salad

I was craving vegetables this week and a local farmer's market posted this recipe that is very easy to make your own.
Adapted from a recipe by Kirsten Hudson on Organic Authority.

Servings: 10
Total time: 20 minutes

1 package of whole wheat rotini or fusilli pasta
2 tomatoes
1 large cucumber
1 green pepper
1 head broccoli
1/2 lb baby carrots
1 3/4 c Italian dressing
1/4 c Parmesan cheese (optional)
Bring two pots (one large, one medium) of water to a boil while chopping up the veggies. Cook the pasta in the large pot according to the package directions. Cook the carrots and broccoli in the medium pot, just until tender. Combine the veggies and dressing in a large bowl. Add the cooked pasta and toss with Parmesan cheese if using. Chill before serving.

Great for a 4th of July picnic

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