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Food & Drink | May 18, 2009

Easy pasta salad recipe

Deanna Polito-Laughinghouse's photo
Raleigh Cooking Examiner

 

This is one of the easiest pasta salad recipe ever created! I like to use frozen veggies because they contain less sodium than canned. But, you are welcome to use either with this recipe. If you go with canned veggies, you do not have to cook them. Just drain and add to the pasta after you cook it and drain it. This is great for potlucks and Holidays!

Super Easy Pasta Salad

  • 1 pound of pasta
  • 1 bag of mixed vegetables, frozen 
  • 1 bottle of zesty Italian salad dressing
  • Parmesan cheese

Cook your pasta as directed on the box.
Add frozen veggies to the pasta after about 5 minutes of cooking.
Drain pasta and veggies under cold water.
Pour into a large bowl.
Add salad dressing to the cool, drained pasta.
Sprinkle with cheese.
Refrigerate for at least 1 hour and enjoy!
Photo taken from online.

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Raleigh Cooking Examiner

Deanna is a writer, baker and self-proclaimed foodie. She writes as a freelance writer and has also written several books over the last few years....

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