Description
A cold salad recipe for a crowd.
Ingredients
- 4 cups of dried pasta (I used small Fusilli (Affiliate Link) pasta.)
- 1 cup of red peppers chopped into small pieces
- 1 cup of cherry tomatoes halved
- 1 cup of zucchini peeled and chopped into small pieces
- 1 cup of red kidney beans (rinsed)
- 1 cup of sharp cheddar cheese cubed
- 3/4 cup of favorite salad dressing
Instructions
- First, I cooked the pasta coordinating to the recipe.
- Then, I drained it and placed the pasta on a cookie sheet (Affiliate Link) to cool off. It worked pretty well. After about 5 minutes, I added the zucchini, then, beans, red pepper, cheddar cheese, and cherry tomatoes.
- Then, I mixed them and transferred them to the bowl and used a little of the salad dressing and tossed it together. I added a little more until it was just wet and not too much dressing coating the pasta. I prefer it not be extremely wet.
- Then, I covered the bowl and placed it in the refrigerator for a few hours.
- Then, toss it again and add more dressing if needed.
- Enjoy!
Notes
(I created a Dijon mustard with oregano, white wine vinegar, and olive oil (Affiliate Link), salt and pepper to taste)
Nutrition
- Serving Size: 1 cup
- Calories: 230.51 kcal
- Sugar: 2.45 g
- Sodium: 66.92 mg
- Fat: 3.98 g
- Saturated Fat: 1.96 g
- Trans Fat: 0.11 g
- Carbohydrates: 37.3 g
- Fiber: 3.99 g
- Protein: 10.66 g
- Cholesterol: 9.61 mg