This very colorful vegetable rotini pasta salad recipe was inspired by Karen’s very talented cooking step-mother who brings love to the family through her wonderful baking and cooking!
Servings: 12
You’ll need:
1 16 oz. pkg. tri-color veggie rotini (cooked firm, drained, do not rinse)
1 small yellow squash (peeled and chopped)
1 small zucchini (peeled and chopped)
1 medium red pepper (seeded, 1/2 diced and 1/2 sliced)
1/2 small onion (minced)
Dressing:
1/3 cup Splenda
1/2 cup olive/canola oil
1/4 cup vinegar
1/2 tsp. salt
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. black pepper
1 tsp. lemon juice
1 Tbsp. poppy seeds
Mix dressing, whisking until completely blended. Pour over (still hot) cooked pasta and blend thoroughly.
Stir in vegetables – including diced red pepper (saving slices for top).
Top with slices of red pepper, cover and refrigerate at least 3-4 hours, until chilled, before serving.
Servings: 12
You’ll need:
1 16 oz. pkg. tri-color veggie rotini (cooked firm, drained, do not rinse)
1 small yellow squash (peeled and chopped)
1 small zucchini (peeled and chopped)
1 medium red pepper (seeded, 1/2 diced and 1/2 sliced)
1/2 small onion (minced)
Dressing:
1/3 cup Splenda
1/2 cup olive/canola oil
1/4 cup vinegar
1/2 tsp. salt
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. black pepper
1 tsp. lemon juice
1 Tbsp. poppy seeds
Mix dressing, whisking until completely blended. Pour over (still hot) cooked pasta and blend thoroughly.
Stir in vegetables – including diced red pepper (saving slices for top).
Top with slices of red pepper, cover and refrigerate at least 3-4 hours, until chilled, before serving.
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