PICNIC PASTA SALAD
1 (16 oz.) package uncooked rotini pasta
FOR THE DRESSING:
1 (8 oz) can tomato sauce
1 cup fat-free Italian dressing
1 tablespoon chopped fresh basil leaves (OR 1 teaspoon dried basil leaves)
1 tablespoon chopped fresh oregano leaves (OR 1 teaspoon dried oregano leaves)
FOR THE SALAD:
1 cup sliced mushrooms (3 ounces)
5 Roma (plum) tomatoes, coarsely chopped
1 large cucumber. coarsely chopped
1 medium red onion. chopped
1 (2 1/4 oz.) can sliced ripe olives, drained
OPTIONAL GARNISHES:
Fresh basil leaves
Sliced tomatoes
Cook and drain pasta as directed on package. Rinse with cold water; drain.
Mix tomato sauce, dressing, basil and oregano in large bowl.
Add pasta and remaining ingredients; toss. Cover and refrigerate about 2 hours or until chilled.
Garnish with basil and tomatoes.
Servings: 12
Source: Betty Crocker
1 (16 oz.) package uncooked rotini pasta
FOR THE DRESSING:
1 (8 oz) can tomato sauce
1 cup fat-free Italian dressing
1 tablespoon chopped fresh basil leaves (OR 1 teaspoon dried basil leaves)
1 tablespoon chopped fresh oregano leaves (OR 1 teaspoon dried oregano leaves)
FOR THE SALAD:
1 cup sliced mushrooms (3 ounces)
5 Roma (plum) tomatoes, coarsely chopped
1 large cucumber. coarsely chopped
1 medium red onion. chopped
1 (2 1/4 oz.) can sliced ripe olives, drained
OPTIONAL GARNISHES:
Fresh basil leaves
Sliced tomatoes
Cook and drain pasta as directed on package. Rinse with cold water; drain.
Mix tomato sauce, dressing, basil and oregano in large bowl.
Add pasta and remaining ingredients; toss. Cover and refrigerate about 2 hours or until chilled.
Garnish with basil and tomatoes.
Servings: 12
Source: Betty Crocker
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