Rigatoni Vegetable Salad

Name: Rigatoni Vegetable Salad
Prep time: 30 min
Total time: 2 h 30 min
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; ½ cup pitted ripe or kalamata olives, halved; ½ 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

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Source: Midwest Living

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Recipe Summary

prep:

30 mins

chill:

2 hrs

total:

2 hrs 30 mins

Servings:

Nutrition Info

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
½ cup pitted ripe or kalamata olives, halved
½ 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

Step 1
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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Tips

Place salad in plastic container and chill in the refrigerator for up to 24 hours. Transport in an insulted cooler with ice packs.

Nutrition Facts

Per Serving:

336 calories; fat 22g; cholesterol 17mg; saturated fat 5g; carbohydrates 26g; mono fat 6g; poly fat 10g; insoluble fiber 2g; sugars 3g; protein 9g; vitamin a 1214.8IU; vitamin c 26.6mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.8mg; vitamin b6 0.1mg; folate 84.7mcg; vitamin b12 0.2mcg; sodium 512mg; potassium 204mg; calcium 121.2mg; iron 1.4mg.

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