|
Rigatoni Pasta Salad Makes 18 cups of salad
1 16-ounce bag rainbow rigatoni, cooked per package directions, and drained 2 cups Italian salad dressing 2 cups broccoli florets 1 cup carrots, diced 1/2 cup red bell pepper, diced 1 small red onion, diced (about 1/2 cup) 2 small zucchini, diced 2 cups cooked turkey, cubed 1 cup cheddar cheese, cubed 1 21/4-ounce can sliced black olives 2/3 cup grated parmesan cheese,
In a large bowl, toss pasta with 1 cup salad dressing. Refrigerate. Steam broccoli, carrots and bell pepper for 2 minutes. Do not overcook. Add vegetables and remaining ingredients to pasta. Toss and refrigerate until well chilled. Serves 8-10
|