7/25/08

Garden Pasta Salad

We only have a month of summer left and what goes better with a warm summer evening than a cold, fresh salad? Preferably with produce from your garden, but if you have to buy the peppers and carrots and onions, so be it! It's still going to be refreshing and delicious.



Garden Pasta Salad

1 box (16 oz) pasta (rotini or bow tie are pretty)
1 small onion - sliced thin
1/2 red bell pepper - diced
1/2 green bell pepper - diced
2 celery hearts - diced
1 whole carrot - julienned
1 whole cucumber - sliced or diced - leave the dark green skin on
1 cup grape tomatoes
salt-pepper
8 oz Italian dressing of your choice

Cook pasta just to al dente so it still has a bite to it and is not mushy. Add the rest of the ingredients, chill.
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