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Rigatoni Vegetable Salad
- Makes: 8 to 10 servings
2 hrs to 24 hrs
dried rigatoni, penne, or mostaccioli (3 cups)
small cauliflower florets
small broccoli florets
fontina, provolone or mozzarella cheese, cubed
pitted ripe or kalamata olives, halved
thinly sliced carrots
Caesar vinaigrette or Italian salad dressing (1 cup)
snipped fresh basil or Italian (flat-leaf) parsley
Cook pasta according to package directions; drain. Rinse with cold water; drain again. Transfer to a very large serving bowl. Stir in cauliflower, broccoli, cheese, olives and carrots. Pour dressing over pasta mixture. Toss lightly to coat. Cover and chill for 2 to 24 hours. Stir in basil or parsley before serving. Makes 8 to 10 side-dish servings.
Make Ahead Tip
- Place salad in plastic container and chill in the refrigerator for up to 24 hours. Transport in an insulted cooler with ice packs.
(Rigatoni Vegetable Salad)
Servings Per Recipe 8, Potassium (mg) 204, cal. (kcal) 336, Cobalamin (Vit. B12) (µg) 0, fiber (g) 2, sodium (mg) 512, sugar (g) 3, pro. (g) 9, carb. (g) 26, vit. C (mg) 27, Thiamin (mg) 0, Fat, total (g) 22, calcium (mg) 121, vit. A (IU) 1215, iron (mg) 1, Monounsaturated fat (g) 6, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 85, Polyunsaturated fat (g) 10, chol. (mg) 17, Riboflavin (mg) 0, Niacin (mg) 2, sat. fat (g) 5