Thursday, April 17, 2008

Garden Pasta Salad - Ashley Whipple

24 oz tri-color spiral pasta
1/2 cup thinly sliced carrots
2 stalks celery, chopped
1/2 cup each red, yellow, and green bell pepper chopped
1 pint grape tomatoes, halved
1/2 cup chopped green onion
1 bottle Italian Salad Dressing
1/2 cup grated Parmesan cheese
1. Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
2. Mix carrots, celery, peppers, tomatoes, and green onion together in large bowl.
3. Add the cooled pasta and mix together
4. Pour the dressing over mixture, add the Parmesan and mix well.
5. Chill before serving.