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Breaking Bread: Marinated Veggie Pasta Salad

Apr 01, 2016 08:30AM ● Published by Jason Huddle

Breaking Bread: Marinated Veggie Pasta Salad

Cabarrus Magazine is happy to feature CHEF DANIEL GARMON. he WILL BE BRINGING


ONE OF HIS OWN RECIPES TO CABARRUS MAGAZINE READERS EACH MONTH, so Bon Appetit!

 

Marinated Veggie Pasta Salad

 Ingredients

1 pound tri-colored rotini pasta

1 (16-ounce) bottle Italian-style salad dressing

1 cup cherry tomatoes, diced

1 cup shredded carrots

1 cup diced celery

2 cups small broccoli crowns

1 red bell pepper, chopped

1 (2.25-ounce) can black olives, chopped

1 small red onion (optional)

 

Directions

In a large pot of salted boiling water, cook pasta until al dente; rinse under cold water and drain. In a salad bowl, combine the pasta, cherry tomatoes, bell peppers, carrots, celery, broccoli, olives and onion. Pour dressing over salad; toss and refrigerate overnight.

 

This is a great, easy recipe for getting ready for summer. Use a light Italian dressing to help out with those extra calories. Enjoy!

This Article is sponsored by: Fruitful Catering - Concord, NC

 

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