Home» Recipes» Veggie and Cheese Pasta Salad

Veggie and Cheese Pasta Salad     Print this Recipe

Comments

"Easy to make. Tastes good. We liked it with black olives." (mother of two)

Equipment

Large saucepan, colander, cutting board, salad bowl

Prep Time

15 to 20 minutes

Cook Time

Pasta (until al dente)

Number of Servings

3 to 5, depending on ages

Instructions

1. 8 oz. pasta, shape of choice (penne, elbow, ziti)

   Place in saucepan and cover with water. Put on burner and bring to a boil. Turn down heat and simmer until pasta is slightly tender (al dente). Drain and rinse under cool water.

2. 1/4 cup extra virgin olive oil

   Stir into pasta, coating all sides. Set aside.

3. 1 cup broccoli florets, washed, chopped, steamed (fresh or frozen)

4. 1 cup peas, fresh or frozen (thawed)

5. 1 cup tomatoes, vine-ripened, washed, diced

6. 1 cup white cheese (low-fat) of choice, shredded

7. 2 Tbs. balsamic vinegar

8. 1 tsp. seasoned salt

   Combine in large salad bowl then stir it well and add pasta.

9. 1 Tbs. lemon or lime juice, freshly squeezed

   Stir into pasta salad. Cover and refrigerate for minimum of 1 hour. Serve.

Options

Add chopped green olives, carrote, baby corn, red onions, cabbage, artichoke hearts and/or other vegetables of choice.

Grocery List

• Pasta
• Extra virgin olive oil
• Broccoli, fresh or frozen
• Peas, fresh or frozen
• Tomatoes, vine-ripened
• White cheese (low-fat) of choice
• Balsamic vinegar
• Lemon or lime, fresh
• Seasoned salt

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