Garden Pasta Salad

Course : Salads
Serves: 6
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8 ounces corkscrew pasta -- or cartwhell
3 cups vegetables -- assorted frozen or fresh chopped
1 bottle zesty italian salad dressing -- (16 oz) divided
1 cup cubed cooked chicken -- turkey or ham
1 cup cubed cheddar cheese -- mozzarella or montery jack cheese
1 can slliced ripe olives -- (2 1/2 ounces) drain fresh parsley -- minced or basil optional

Preparation / Directions:

Cook pasta according to package directions. Drain but do not rinse. Put pasta back into kettle. While pasta is hot, toss with the vegetables. Cover for 3 to 5 minutes. Vegetables will lightly steam in pasta. Place pasta in a large salad bowl. Top with 3/4 of the dressing and lightly toss. Chill several hours or overnight. If pasta is dry, add remaining dressing along with meat, cheese, olives, and parsley or basil if desired. Chill until ready to serve.


Nutritional Information:

0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

1 Kitchen's say:
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