Cook 1 pkg of colored rotella pasta until “Al Dente.”
Drain well. The last 5 minutes of cooking the pasta you can add any amount of fresh veggies
(I.E. carrots, broccoli or cauliflower or add the frozen vegetable medley as specified below)
Stir in 2 T. cooking oil into the drained pasta. Add ½ c. of your favorite Italian dressing
Sprinkle 1 envelope of dry ranch dressing mix on pasta.
Add 16 oz of frozen vegetable medley.
Mix well and chill for several hours.
You can also add a cup of diced chicken, tuna, or ham for a main dish salad.
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