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Prep Time: 30 Minutes Cook Time: 210 Minutes |
Ready In: 240 Minutes Servings: 16 |
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This salad is usually the first to go at BBQs. Can be made a day ahead. Dressing is a little different. Cooking time represents chilling time. Ingredients:
12 ounces angel hair pasta, broken in half |
2 medium tomatoes, chopped |
1 1/2 cups broccoli florets |
1 1/2 cups sliced carrots |
1 cup celery, sliced |
1/2 cup red pepper, chopped |
1 (4 ounce) can sliced mushrooms, drained |
2 (2 1/4 ounce) cans sliced ripe olives, drained |
3 garlic cloves, minced |
1 -1 1/4 cup french dressing (i use wishbone) |
1/4 cup snipped fresh parsley |
1/2 cup grated parmesan cheese |
Directions:
1. Prepare pasta and rinse with cold water.
2. Meanwhile in a very large bowl, combine the next 10 ingredients.
3. Add drained pasta to veggie mixture.
4. Add salad dressing; toss to coat.
5. Sprinkle salad with parsley and cheese.
6. Toss again.
7. Chill covered in the refrigerator for 4-24 hours Stir before serving.
8. (If storing more than 8 hrs before serving may need to add more dressing).
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