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Recipe(tried): Pasta Salad (using spaghetti and fresh vegetables)

Salads - Potato, Pasta
PASTA SALAD

"Here's quick pasta salad recipe-formerly made with regular Kraft Zesty Italian Dressing, but I would substitute your favorite fat-free or low fat dressing. We like Ken's Lite Caesar.

This keeps well (refrigerated) for several days, and is great pot luck or picnic fare. We always take a big container of it on camping trips for a quick no-cook meal."

1 (8 oz) pkg spaghetti, cooked and rinsed in cold
1 cucumber, diced
1 or 2 tomatoes, diced
2 carrots, sliced, (peeled if you like)
Broccoli florets
Any other raw or blanched vegetable of your choosing
Freshly ground black pepper, to taste
Grated Parmesan cheese (options, for serving)

Cook spaghetti according to package directions; drain. Rinse in cold water; drain.

Mix spaghetti and veggies, and pour on dressing. Chill for an hour or two.

Serve with fresh ground pepper and a sprinkle of Parmesan (optional).

Source: Nicki A. Eger
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