Garden Pasta Salad

1 12 oz. package spiral pasta

1/2 cup carrots, thinly sliced

2 stalks celery, chopped

1/2 cup each of green and red bell pepper, chopped

1/2 cup cucumber, peeled and sliced thin

1/4 cup onion, chopped

2 14.5 oz. cans Red Gold diced tomatoes roasted garlic and onion, drained

1 8 ounce bottle Italian style dressing

In a large pan, cook pasta in boiling water until tender, rinse under cold water and drain. In a large bowl, combine carrots, celery, peppers, cucumber, onions and tomatoes. Pour dressing over mixture, toss until evenly coated. Chill until ready to serve.

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Indiana Grown