KATHY'S HOME & GARDEN TIPS - MORE SUMMER RECIPES
Veggie Pasta Salad
16 oz. Rotini Pasta cooked aldente and rinsed until cool
8 oz. your favorite Bottled Italian Salad Dressing. I use Good Seasons. You can customize it according to your own tastes using different vinegars and oils.
½ cup chopped celery and onion (preferably sweet)
1 can black olives. Slice these yourself. For some reason already sliced olives taste bad to me.
½ cup chopped green and red pepper
¼ lb salami and mozzarella cheese in ½ in chunks. You may substitute provolone for a more Italian taste.
1 pint grape tomatoes halved the long way
1 cup asparagus tips or green beans
Seasoning: salt, pepper and dried oregano flakes to taste
Combine all ingredients and chill. After chilling taste for seasoning. Add dressing as needed. The tomatoes will give off some juice. It's best to slightly under-cook the pasta when you are going to use it in cold salads. Whether you use oil or mayonnaise based dressing the pasta will absorb some of the moisture. If the pasta is cooked too much it will become mushy.
Bon Appetit!!!!
KATHLEEN WEAVER-ZECH & DEAN'S TEAM CHICAGO
