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Rigatoni Vegetable Salad
Chill: 2 hrs to 24 hrs
Ingredients
- 8 ounces dried rigatoni, penne, or mostaccioli (3 cups)
- 2 cups small cauliflower florets
- 2 cups small broccoli florets
- 4 ounces fontina, provolone or mozzarella cheese, cubed
- 1/2 cup pitted ripe or kalamata olives, halved
- 1/2 cup thinly sliced carrots
- 1 8 ounce bottle Caesar vinaigrette or Italian salad dressing (1 cup)
- 2 tablespoons snipped fresh basil or Italian (flat-leaf) parsley
Directions
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.
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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.
