Garden Pasta Salad

Red Gold

1 (12 oz.) pkg. tri-color spiral pasta

½ cup carrots, thinly sliced

2 stalks celery, chopped

½ cup each green and red bell pepper, chopped

½ cup cucumber, peeled and sliced thin

¼ cup onion, chopped

2 (14.5 oz.) cans diced tomatoes, drained

1 (8 oz.) bottle Italian style salad dressing

In a large pan cook pasta in boiling water until tender; rinse under cold water and drain.

In a large bowl combine carrots, celery, peppers, cucumber, onion and diced tomatoes. 

This smells really fresh and enticing.

Pour dressing over mixture; toss until evenly coated. 

At no point does the recipe actually tell you to add the pasta to the mix, but I'm assuming it's supposed to happen before you add the dressing.

Chill until ready to serve.

Boom! Pasta salad!

My Rating: 4/5 "This is more interesting than your usual run-of-the-mill pasta salad thanks to all the happy veggies. Be sure to choose a good Italian dressing, because that's where most of the dish's flavor comes from. Overall it's a nice pleasant accent to whatever else you're serving and easy to have on hand for lunch potlucks!"