See Also: Rotini Salad(recipes)
Italian Artichoke and Rotini Salad(recipes)
Rotini with Vegetables(recipes)
Rotini with Summer Vegetables(recipes)
Herbed Rotini and Vegetables(recipes)
Chicken Rotini Soup(recipes)
Sausage Vegetable Rotini Soup(recipes)
Shrimp & Snow Peas with Rotini(recipes)
Cajun Shrimp with Rotini and Roasted Red Pepper Sauce(recipes)
Salad of duck livers and hearts, snails and bacon with a dandelion and apple salad(recipes)

Rotini Salad (recipes)


Rotini Salad

Yield: Makes 8 to 10 servings



Ingredients:



10ounces rotini

2to 3 stalks broccoli

1can (6 ounces) small pitted ripe olives, drained

10to 12 cherry tomatoes, cut into halves

1/2medium red onion, thinly sliced

1/2cup Italian salad dressing

1to 2 tablespoons grated Parmesan cheese

Black pepper

Carrot strips for garnish









Preparation:





1.Cook pasta according to package directions. Drain in colander. Cover and refrigerate until chilled.2.Trim and peel broccoli stalks into 1-inch pieces. Cut broccoli into florets. 3.To cook broccoli, bring 1 quart lightly salted water to a boil in 2-quart saucepan over high heat. Immediately add broccoli; return to a boil. Continue boiling, uncovered, 3 to 5 minutes until bright green and tender. Drain broccoli; rinse under cold water and drain thoroughly.4.Combine pasta, broccoli, olives, tomatoes, onion and salad dressing in large bowl. Stir in cheese. Season to taste with pepper. Toss gently to coat.5.Cover; refrigerate at least 2 hours. Garnish with carrot strips.