Recipe Box

Connie’s Pasta Salad

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My mother-in-law makes one of the best summer salads. It’s pretty simple and most things she grows herself in the garden. It’s just one of the quintessential summer salads that you have to have in your file!

You will need…

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1 box (1 pound) of Angel Hair pasta
2 cups of cherry tomatoes
1 green bell pepper
1 red bell pepper
2 cups diced zucchini or cucumber
1 cup minced onion
1 15-oz bottle of Wishbone Robusto Italian Dressing

Bring water to a rapid boil, add salt and break the pasta into thirds, boil as directed.

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Once the pasta is cooked and drained, add it to a large mixing bowl. Add 1/4 of the bottle of dressing to the pasta (the pasta will soak in the flavors and it also helps prevent the noodles from sticking together) and stir. Let the pasta cool to room temperature.

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Chop veggies.

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Once the pasta is cooled, add the veggies to the pasta and stir, adding dressing to the mix.

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I mix in as much dressing to taste. I don’t add the whole bottle. Sorry about not having exact measurements. This was how much was remaining. NOTE…I use the remaining dressing the next day to jazz up the salad a little more.

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Cool the salad in the fridge and serve alongside any main dish or just enjoy for a little bite at lunch. Happy summer Saturday!

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From my kitchen to yours,
Jenna

2 thoughts on “Connie’s Pasta Salad

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