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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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This recipe came from a girl I knew named Quency. She said it was a family recipe. I always make this for bbq's and pot lucks. It is a big hit! This makes a very large quantity of salad. I usually mix it up in a foil roasting pan so I don't have to worry about having a big enough bowl or remembering to bring my bowl home. Ingredients:
1 lb bow tie pasta, cooked |
8 ounces mushrooms, sliced |
1/2 cup red onion, diced |
1 bunch green onion, chopped |
1 red pepper, diced |
1 -2 tomato, diced |
2 tablespoons green olives, sliced |
pepperoncini pepper |
1 medium cucumber, cut in half length wise seeded, sliced |
1 head broccoli, cut into bite size pieces |
3 -5 ounces romano cheese, shredded |
1 small bottle cheese and garlic italian dressing |
Directions:
1. In foil roasting pan add pasta. Lightly coat with olive oil to keep from drying out.
2. Add all vegetables to taste. Even if you don't like some of the ingredients I find this salad tastes best with everything added. I've tried leaving out ingredients before and it just didnt' taste the same.
3. If you are making this ahead of time do not add the salad dressing until just before serving. Otherwise, the pasta and vegetables will soak the dressing up and the salad will be dry.
4. Mix well and enjoy!
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