Italian Tri-Color Salad

Submitted by: Cristen West Younts

Dietary guidance: v 

Tags: salad · pasta · vegetables ·

Ingredients

2/3 cup Italian dressing
1/8 tsp crushed red pepper
6 oz (1/2 package) tri color rotini
cooked, rinsed with cold water and drained
1/4 cup grated parmesan cheese
2 cups broccoli florets, blanched
1 pint cherry tomatoes, halved or quartered
1 large red bell pepper, cut into thin strips



Method

In large bowl stir together dressing and crushed red pepper.

Add rotini and parmesan cheese; toss to coat.

Stir in broccoli, cherry tomatoes and red pepper.

Chill for 1/2 hour and serve.

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