Tennille's Italian Pasta Salad
Serves: 5
Llewellyn Gorczany
1 January 1970
Based on User reviews:
50
Spice
42
Sweetness
43
Sourness
46
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Broccoli Floret (fresh)1 tbsp
Butter1 tsp
Salt910 g
Pasta (package seashell)1 cup
Shredded Carrots230 g
Shredded Cheddar CheeseDirections:
1
Steam broccoli and cauliflower florets until tender
2
Place broccoli and cauliflower in a large bowl, toss with butter and salt
3
Bring a large pot of salted water to a boil
4
Stir in the macaroni and return the water to a boil
5
Let cook until the noodles are al dente, drain well
6
In a large mixing bowl, mix the Italian dressing with the hot macaroni
7
Next, mix in the carrots, cucumbers, tomatoes, broccoli, and cauliflower
8
Cover the bowl and refrigerate for 30 minutes
9
After the pasta and vegetables have been chilling for 30 minutes, stir in the cheese
10
Return the bowl to the refrigerator for another 30 to 45 minutes before serving