From the Pantry Butler kitchen
Italian Pasta Salad
Fresh and crunchy broccoli, carrot, bell pepper, and green onion, make this easy and delicious pasta salad burst with flavor! This pasta salad would be an excellent side dish to grilled meat, fish, or tofu. USDA MyPlate Kitchen — Oregon’s Healthy Harvest Recipes — Oregon State University Cooperative Extension Service (public domain), via myplate.food
Ingredients
- 4 cups pasta — cooked
- 2 cups broccoli — blanched, cut in pieces
- 1 cup carrot — cooked, sliced
- 1/2 cup red pepper — strips
- 1/4 cup green onion — chopped
- 1/2 cup Italian salad dressing, light or reduced fat — can use more if desired
Method
- Wash hands with soap and water.
- Mix all ingredients together in a large bowl.
- Refrigerate for about 30 minutes before serving.
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