Rigatoni Salad
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Rigatoni Salad
YIELD Makes about 8 servings
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INGREDIENTS
| 12 | ounces uncooked rigatoni pasta, cooked |
| 1 | to 2 cups chopped greens, such as arugula, frisée or any crisp lettuce |
| 1 | package (10 ounces) frozen snow peas or sugar snap peas, thawed |
| 8 | ounces cherry tomatoes, cut into halves |
| 1 | medium red or yellow bell pepper, cut into thin strips |
| 1/2 | red onion, cut into thin strips |
| 1/3 | cup sliced black olives |
| 1/3 | to 1/2 cup Italian salad dressing |
| Grated Parmesan cheese (optional) | |
PREPARATION:
- Combine all ingredients except cheese in large salad bowl. Toss gently to mix and coat all ingredients. Sprinkle with cheese.
Note
Vary the amounts of each ingredient according to your taste. Substitute steamed green beans (whole or cut) for the peas or add steamed, sliced carrots, zucchini or yellow squash.
This recipe appears in:
Italian
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