Summer Veggie Pasta Salad
Light and flavorful spring pasta salad that is packed with veggies and tossed in a light Italian dressing. This salad is perfect for barbeques and potlucks.
Equipment
- 1 medium pot
- 1 strainer
- 1 serving spoon
- 1 medium serving bowl
- 1 cutting board
- 1 chef's knife
Ingredients
- 8 oz mozzarella cheese cubed
- 16 oz rotini cooked as directed
- 16 oz Italian dressing
- 1 pint grape tomatoes halved
- 1 English cucumber medium dice
- ½ head of broccoli cut into florets
- 1 bell pepper any color, medium dice
- salt and pepper to taste
Instructions
- 1. Cook pasta according to instructions, cool, and set aside
- 2. Combine dressing, tomato, cucumber, broccoli, bell pepper, cheese, and pasta
- 3. Season with salt and pepper
- 4. Refrigerate until ready to serve
