You may also like
Categories:
tri-color spiral pasta broccoli florets cauliflower zucchini cubes cucumber cherry tomatoes black olives salt Italian dressing water
Viewed: 108 - Published at: 3 years agoIngredients
- 2 cups tri-color spiral pasta, prepare as directed on box
- 1 12 cups broccoli florets, cut in half, if needed
- 1 12 cups cauliflower florets, cut in half, if needed
- 1 medium zucchini, cut into bite-sized cubes
- 1 medium squash, cut into bite-sized cubes
- 1 medium cucumber, cut into bite-sized cubes
- 10 -20 small cherry tomatoes, left whole
- 1 (8 ounce) can black olives, pre-sliced, drained and rinsed
- salt and pepper, to taste
- Italian dressing, to taste
- water
Method
- In very large cooking pot, measure water for pasta and cook as directed until al'dente.
- Cut all vegetables into cubes except cherry tomatoes and black olives.
- When pasta is done drain in collander, warm rinse, and put back into pot.
- Return pot to stove (be sure to turn off burner!
- ).
- Add all cut vegetables, combine well, and cover for about 10 minutes to "steam" everything together.
- Remove lid and add salt, pepper, sliced black olives and whole cherry tomatoes.
- Mix everything up until incorporated.
- Transfer to large storage bowl with lid.
- Refrigerate at least two hours to cool.
- When ready to serve, drizzle and mix in Italian dressing to desired taste.
