Veggie-Packed Pasta Salad
Tasty and filling, a great make-ahead dish for a crowd!
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
This recipe is really flexible. Use whatever veggies you like or have on hand. You can use fresh broccoli florets, zucchini, thinly sliced carrots, etc.
15+ servings if you are serving other sides