Ingredients Jump to Instructions ↓

  1. 1/2 cup uncooked small pasta shells

  2. 1/4 cup fresh cauliflowerets

  3. 1/4 cup fresh broccoli florets

  4. 1/4 cup thinly sliced fresh carrots

  5. 1/4 cup chopped sweet yellow pepper

  6. 1/4 cup chopped seeded tomatoes

  7. 1/4 cup creamy Italian salad dressing Leaf lettuce, optional

Instructions Jump to Ingredients ↑

  1. Cook pasta according to package directions. Meanwhile, in a small saucepan, cook the cauliflower, broccoli, carrots and yellow pepper in boiling water for 2 minutes. Rinse in cold water and drain well; place in a bowl. Drain pasta and rinse in cold water; add to vegetables. Cover and refrigerate for at least 30 minutes. Stir in tomatoes. Add dressing and toss to coat. Serve on lettuce-lined plates if desired. Yield: 2 servings.


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