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1 lb. pasta (rotini, rigatoni, corkscrews etc., not long strands)
Cook pasta, rinse, and drain.
Cut cucumbers, broccoli and peppers into nice chunks. Halve the olives and slice or chunk the mushrooms. (The spinach needs no preparation if it's baby spinach.)
Put all of the vegetables in a zippered food storage bag and add 1/2 bottle of dressing. Let the veggies marinate overnight or even an extra day.
About an hour before serving mix pasta, veggies, and the balance of the dressing all together. Add almonds if using.
Poster's Notes:
Posted by Beth Levine Chaitman
Nutritional Info Per Serving: N/A
2 large or 4 medium cucumbers
1 bag baby spinach
2 heads broccoli or 1 bag broccoli florets (fresh, not frozen)
3 to 4 colored peppers
2 to 3 handsful olives (black and green)
8 oz. mushrooms
1 bottle good vinaigrette-type of dressing (I have used Roasted Red Pepper or Robusto Italian)
Handful of sliced almonds, toasted (optional)
This is a really easy pasta salad I put together for my eldest son's first birthday. Unfortunately I don't have exact amounts because it's about how many people you are serving. I usually make this more vegetable then pasta but you can, of course, reverse the proportions. Feel free to add and delete vegetables to your liking.