Veggie Rich Pasta Salad
This pasta salad is packed with veggies. And flavor! It can be prepared a day in advance, just take it out of the refrigerator an hour before serving and give it a good stir. I sometimes use a bottled vinaigrette dressing to skip one step, just add a little oregano. This is a great picnic salad.
Veggie-Packed Pasta Salad
Ingredients
- 1 lb medium or large pasta shells
- 1 bell pepper chopped
- 3 celery stalks sliced
- 1/2 large onion chopped
- 3 plum tomatoes chopped
- 1 3.8 oz can sliced black olives drained
- 1/2 cup sliced green olives
- 2 oz genoa salami chopped
- 2 oz parmesan or provolone cheese chopped
- 1/2 bottle vinaigrette dressing of choice Ken's light greek is good
- 2 tsp dried oregano
Instructions
- Cook pasta according to package directions for al dente. Cool.
- Prepare all veggies, salami, and cheese
- Combine cooled pasta, veggies and remaining ingredients in a large bowl.
- Pour dressing over and stir in with oregano.
- Refrigerate 1-2 hours or overnight. Let sit at room temperature for an hour before serving. Stir well.
Notes
I took this photo years ago: my daughter standing behind our abundant garden harvest. She was so proud of the veggies that she helped plant and harvest.
The seeds that we plant- in gardens, in families, even in strangers- can multiply into more than we expect. The harvest comes through daily tending- watering, weeding, and waiting.
Just like this pasta salad is full of good things, so does the Lord have good things for us.
He makes grass grow for the cattle, and plants for people to cultivate- bringing forth food from the earth…
Psalm 104:14
Let us not grow weary of doing good, for in due season we will reap, if we do not give up.
Galatians 6:9