|
|
Category |
|
Salads - Soups - Sidedishes
|
Sub
Category |
|
Vegetarian
|
Servings |
|
8
|
Preptime |
|
25 minutes
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
|
1 (16 ounce) package tri-colored pasta
|
|
2 large tomatoes, diced
|
|
1 large cucumber, peeled and diced
|
|
1 red onion, finely chopped
|
|
1 (16 ounce) bottle Italian-style salad
|
|
dressing
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water.
|
|
|
In a large bowl combine tomatoes, cucumbers, onion, cooled pasta and Italian dressing. Refrigerate overnight, or for at least 1 hour.
|
|
|
Possible additions include sliced olives, parmesan (or other) cheese, chopped green peppers, and chicken for a non-veggie salad.
|
|
|
|
|
Originally Submitted
3/28/2007
|
|
|
|
4 Out of 5 from
1 reviews
You can add this Rainbow Pasta Salad recipe to your own private DesktopCookbook.
|