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Pasta Salad


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  • 16 oz uncooked bow ties, rotini, ziti or other shaped pasta
  • 1 bag (16 oz) birds eye frozen mixture broccoli, cauliflower and carrots
  • 1 cup Italian, creamy Italian or favorite salad dressing
  • 1 bunch green onion, thinly sliced
  • 1 cup pitted ripe olives, halved (optional)


Servings 8


Step 1

Cook pasta; drain; cook vegetables

Combine drained pasta and vegetables with remaining ingredients in large bowl

Cover and chill until ready to serve

Serving suggestions: Use this recipe as the base for a variety of main dish salads, adding sliced salami and small cubes of cheese, cooked chicken or turkey or cooked seafood to the pasta and vegetables


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