Monday, July 9, 2012

Veggie Pasta Salad

This is a great dish to take along to a party or pot luck.  It's colorful and crunchy, and oh so simple to make!

1 lb bow tie pasta
1 cup halved cherry tomatoes
1/2 cup quartered black olives
1 cup fresh broccoli florets (bite-size)
1 cup fresh cauliflower (bite-size)
1 bottle (16 oz) Poppy Seed salad dressing or Italian (sweet or zesty) salad dressing
1/3 cup sunflower kernels

Cook pasta according to package directions.  Drain and drizzle with olive oil to prevent sticking.  Set aside to cool.

Cut the broccoli and cauliflower into bite-size florets.  Put into large serving bowl.  Halve the cherry tomatoes and quarter the olives and add to the bowl.  Toss in the pasta.  Drizzle with the salad dressing and toss to coat all ingredients evenly.  Cover and refrigerate for at least 2 hours.  Sprinkle with the sunflower kernels just before serving.

My personal preference is the Poppy Seed dressing.  It's sweet and creamy.  My chefy daughter prefers the Zesty Italian version.  Both are good and sure to be a hit next time you need a dish to share.

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