There’s nothing worse than eating hot food in summer. But eating leafy salads gets old really fast! When you are hungry but are in the mood for something light yet filling and delicious, opt for this tri-color pasta salad.
– Tri-color rotini pasta (the various vegetables in the pasta adds flavor, substance and color)
– 1 bottle Wishbone Italian dressing
– Red onion
– Any color(s) bell pepper
– Any other crunchy raw vegetables you like!
Simply make the pasta and drain. I like to rinse it with cold water. If I want to eat the pasta salad shortly after making it, I also add ice cubes at this point to cool the cooked pasta as quickly as possible.
While the pasta is cooking, chop up your vegetables! I always think it’s better to chop too many than too little. After all, the idea is to incorporate lots of different healthy flavors and colors, not just eat a bowl of pasta. Non-vegetarians can also prepare chicken breast at this point for an added protein kick.
Transfer the pasta to a large mixing bowl and add the chopped veggies. Mix thoroughly to get an even distribution. Then add Wishbone Italian dressing! I like to add ¾ of a 16 oz bottle, but I LOVE Italian dressing. For a lighter taste, add less. However, as the pasta salad sits in the fridge, dressing will soak in and the pasta will dry up a bit. So if you’ll be eating leftovers, I recommend adding more dressing than you think you need.
And that’s it! Try out the recipe and let me know what you think. Did you add any additional veggies?