Rainbow Pasta Salad
Summer morphs slowly into fall in North Carolina, which means you can get away with a fresh pasta salad in the warm month of September. This salad gives new meaning to “eat the rainbow.”
Ingredients
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¾ cup Italian salad dressing
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1 tablespoon fresh basil
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1 clove minced garlic
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6 ounces tri-colored pasta
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2 cups broccoli florets
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2–3 medium-sized carrots, thinly sliced
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1 cup cherry tomatoes
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½ small red onion, minced
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¼ cup grated Parmesan cheese
Directions
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In a small bowl, combine the salad dressing, basil and garlic. Set aside. Cook the pasta according to the package directions. Drain and rinse under cold water.
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In a large bowl, combine pasta, vegetables, Parmesan cheese and the dressing blend.
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Toss until all ingredients are well-coated. Refrigerate until serving.
