Veggies With Pasta Salad

May I introduce you to what I think is the worlds best pasta salad. It’s packed with veggies and even though there is pasta in it, it’s light and oh so yummy. Do you want to know the secret? It’s in the dressing. No mayo. No sour cream. It’s Good Seasons Zesty Italian dressing. Yes the powder stuff you shake up in that glass bottle. Two things when making this dressing. Use red wine vinegar and PLEASE don’t ever, ever use the stuff in the plastic bottle. Splurge an extra buck or two and get the glass bottle. You will thank me later. So go find the biggest bowl on the planet and start making this salad already!

CIncerelyLiv Veggies With Pasta Salad

Ingredients

For the salad

1 box of multicolor rotini pasta

2 cups broccoli florets

2 cups cauliflower florets

1 cup shredded carrot

1/2 -1 red onion diced

4 stalks celery, large dice

1 english cucumber, large dice

10 oz red and yellow cherry tomatoes

1 bell pepper, diced

16 oz extra sharp cheddar cheese, colby or half of each, cubed

4.5 oz pre sliced low sodium pepperoni quartered

For the dressing

3-5 packs of Good Seasons Zesty Italian Dressing and just buy the bottle that goes with it

1 bottle of good red wine vinegar

A neutral oil such as grapeseed, canola or vegetable

Instructions

Cook pasta according to the packages directions making sure not to over cook. You will want it al dente or with a little bite. Drain pasta and run cold water over it to stop the cooking. I know, I know, never rinse pasta. But it’s ok. It’s just pasta you know?

Dump everything into a large bowl.

Prepare the dressing according to the packages instruction and start with 2 bottles full. I usually use at least 3 but you can’t take it out once you’ve put it in. Cover and refrigerate for at least three hours before serving. You can periodically go and stir up everything and see if you need to add more dressing. That’s it! In no time you have a delicious semi-ish healthy pasta salad. Enjoy!

Just buy the dressing. Any old salad dressing won't cut it.