LAYERED SUMMER PASTA SALAD
Ingredients:
1 1/4 Cups Ranch Dressing (we use Light dressing)
3 Cups torn romaine lettuce
2 Cups shredded carrots
2 Cups fresh broccoli florets
2 plum (Roma) tomatoes, coarsely chopped
Pasta of choice (we like to use Whole Wheat mini-shells)
Instructions:
1. Boil pasta according to directions and make as much as you would like to have in the salad.
2. Drain pasta; rinse with cold water. Shake to drain well. In medium bowl place the pasta and add the dressing. Toss/stir together.
3. In 3 or 4 quart glass salad bowl or 13x9-inch glass baking dish, layer lettuce, carrots, broccoli and pasta mixture. Top with tomatoes. Serve immediately, or refrigerate. It is a pretty dish with the color combinations so I recommend a clear container for visual appearance.
Source: Modified from recipe on www.bettycrocker.com
Submitted by: Caroline G.
"This is also great when you add cut up ham"
Ingredients:
1 1/4 Cups Ranch Dressing (we use Light dressing)
3 Cups torn romaine lettuce
2 Cups shredded carrots
2 Cups fresh broccoli florets
2 plum (Roma) tomatoes, coarsely chopped
Pasta of choice (we like to use Whole Wheat mini-shells)
Instructions:
1. Boil pasta according to directions and make as much as you would like to have in the salad.
2. Drain pasta; rinse with cold water. Shake to drain well. In medium bowl place the pasta and add the dressing. Toss/stir together.
3. In 3 or 4 quart glass salad bowl or 13x9-inch glass baking dish, layer lettuce, carrots, broccoli and pasta mixture. Top with tomatoes. Serve immediately, or refrigerate. It is a pretty dish with the color combinations so I recommend a clear container for visual appearance.
Source: Modified from recipe on www.bettycrocker.com
Submitted by: Caroline G.
"This is also great when you add cut up ham"
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