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| 1 lb | cut pasta | such as rotini, penne (whole wheat is good) |
| 1/2 bottle | Brianna's Blush Wine Vinaigrette Dressing | or to taste |
| 1/2 lb | cheddar cheese | cubed |
| 1/4 cup | pepperoni slices | |
| 1 pint | cherry or grape tomatoes | |
| 1 | green pepper | cut into chunks |
| 1 | red pepper | cut into chunks |
| 1 | zucchini | cubed |
| 2 | carrots | peeled and cubed |
| minced fresh herbs | to taste | |
| 1/2 | red onion | chopped |
| 1. | Cook the pasta until al dente. Drain, rinse in cold water, drain. |
| 2. | Combine all ingredients. Adjust the amount of dressing to your liking. Refrigerate until time to serve (may need to add more dressing then bc it gets absorbed by the pasta). |
| 3. | Feel free to experiment with the vegetables used. Also try cucumbers, celery, peas, beans, etc. |