Recipes for curious cooks · Made in North Dakota
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Side Dish · Tested at home

Garden Pasta Salad

Original recipe by L Gale · Allrecipes
The Best I’ve Made · Selected by Justin. Ingredients retained; functional instructions independently written.

Tri-color rotini with tomatoes, celery, carrots, bell pepper, cucumber, onion, Italian dressing, and Parmesan.

Prep25 minutes
Cook15 minutes (source card)
Total1 hour 40 minutes, including 1 hour chilling
Makes10 servings
01

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Ingredients

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Let’s cook.

  1. Boil a large pot of water seasoned lightly with salt. Add the rotini and cook for about 8 minutes, until cooked through but still firm when bitten. Cool the pasta under cold running water, then drain it.
  2. Combine the tomatoes, celery, carrots, bell pepper, cucumber, and onion in a large bowl. Toss in the cooled rotini, Italian-style dressing to taste, and Parmesan until evenly mixed.
  3. Cover the bowl and refrigerate for 1 hour before serving.

Recipe Notes

Lightly salted pasta water is specified in the source method without measured quantities.

Timing note: the source card lists 15 minutes cooking, while the pasta instruction specifies about 8 minutes. Both source facts are retained. Additional chilling time is 1 hour.

From Justin’s kitchen

A really nice pasta salad with fresh flavors.

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