All this warm weather has got me thinking about summer time, grilling, raw veggies, pull out of the fridge…easy foods! And yes, when it comes to different sauces, I like different pastas. Alfredo is penne or bowtie, marinara sauce is thin spaghetti and penne most of the time, macaroni and cheese…you guessed it, and summer salads require rotini or macaroni noodles (depending on the sauce).
1 box Garden Delight rotini pasta (or any rotini, this is what I prefer)
1 head of broccoli, chopped
1 head of cauliflower, chopped
1 yellow pepper, chopped
1/2 sweet yellow onion, chopped
baby carrots (a hand full), chopped
1-1.5 bottle of Marzetti’s Roasted Garlic Vinaigrette
ADDITIONAL INFO: This salad is not limited to just these veggies. If I’m making it for a group that I know like mushrooms and/or feta cheese, I’ll add them the day it’s being served. Green peppers, black olives, cherry tomatoes, and cucumbers are also amazing in this. You can also use a zesty vinaigrette instead of the roasted garlic. Complements either way!!!
1. Prepare to make this a day a head.
2. Boil pasta per box instructions. Let cool and add the rest of your veggies to a large bowl with sealable lid. Yes, I say lid because I’ll store it over night upside down. Tupperware makes a great bowl for this salad. Add one bottle of vinaigrette, stir, and refrigerate over night.
3. The next morning/day… flip bowl upright, remove lid, stir, taste. Do you need more vinaigrette? Every thing will soak up the vinaigrette so be prepared to add more. Also, if you’re using mushrooms or feta this would be the time to add them. Refrigerate for approx 1-3 more hours and serve.