Pasta Salad

By srumbel

You can switch up the veggies according to your taste. After the salad is refrigerated you may need to add a bit more dressing. The pasta seems to soak it up while it’s chilling. It makes a ton and is actually better the second day so making it ahead is no problem.

from onsuttonplace.com

Ingredients

• 1 lb. rotini pasta
• 1/2 large sweet onion chopped
• 1/2 of an English cucumber chopped
• 6-8 oz. package grape tomatoes (cut in half)
• 1 1/2 c. chopped carrots
• 2 eggs, hard boiled and chopped
• 24 oz. jar Marzetti’s Slaw Dressing

Preparation

Step 1

1.Cook pasta according to package directions. I add salt and olive oil to the boiling water.
2.Put all your chopped items into a large bowl.
3.Sprinkle with salt & pepper.
4.Pour about ½ of the jar of Marzetti’s on the chopped veggies/eggs.
5.Stir to coat.
6.Add pasta and a little more Marzetti’s and stir to combine well.
7.Refrigerate at least 2 hours, longer is better.
8.Can be made a day ahead.