Pasta Salad
The recipe calls for you to cool the veggies and pasta, but I find the salad absorbs
the dressing flavor if you put it on and toss while warm, then let the salad cool off
on it’s own. Your mileage may vary.
1 lb. rotina (mixed colors)
1 bag stir-fry veggies (or veggies of your choice)
10 oz. (or more if desired) bottled low fat/fat free Italian dressing
1 small onion, diced
2-3 ribs celery, chopped
bell pepper, diced
1 cup sliced fresh mushrooms
1-2 cloves garlic, minced
salt/pepper to taste
2 T. sugar
1 tsp. dried oregano
1 tsp. dried basil
Bring water to a boil in a large soup pot; add frozen veggies. Bring
to a boil again; add pasta and stir. Lower heat to med-high and
continue cooking for appr. 8-10 minutes or until pasta is al dente’.
Drain veggies and pasta under cold running water until cool to the
touch.
In a large bowl, mix all ingredients together, mixing well.
Refrigerate for a least 1 hour before serving.