A summer classic at picnics or at home with a steak, hotdog or piece of BBQ chicken and voila, you have a healthy meal that day and leftovers for later. Hope you like!
1- 12 oz. bag or box of colored rotini (I use Barilla because it always turns out perfect al-dente’)
1- 0.7 oz. pouch of Good Seasonings Italian Dressing (made according to the packet… 1/4 cup apple cider vinegar, 1/2 cup oil, and 3 Tsp. water) * Add 2 tsp of sugar and 1 tsp of dillweed. YUMMY!
1- Green or Red Pepper, seeded and cut in chunks
1 Cucumber, peeled and cut up in chunks
1- Small can Black Olives, cut up in slices (Buy pre-sliced to save time)
1- small head of broccoli, washed, cut up in small floret pieces.
(Tip: I add my broccoli to a microwavable dish with about 4 Tbp. water, cover and microwave for 2 minutes. This brings out the deep green color and it’s al-dente and not raw…) Perfect!
Salt and Pepper to taste
Dillweed, sprinkled on top
Cook pasta according to package directions.
Make dressing above and set aside
Wash, and cut up vegetables
Drain pasta. Run cool water over it to cool pasta quicker
Add cooled pasta and veggies to a tupperware bowl, stir with Italian dressing and serve or refrigerate.
(The pasta will soak up the dressing if you are not serving it right away and you may need to add more so I always make 2 crafes’ of Italian dressing for this.)
Sprinkle with S&P and Dill. It’s so pretty and so tasty! Enjoy!