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Summer Vegetable and Pasta Salad
- Cook pasta according to package directions. Rinse with cold water. Place in large bowl.
- Add remaining ingredients and mix well.
- Refrigerate leftovers within 2 hours.
- Use any colorful vegetables you have on hand. Try carrots, cherry tomatoes, green onions or frozen peas.
- Flavor boosters: 1 cup diced, cooked chicken or ham; 1 cup garbanzo beans.