First, boil your pasta! Cook according to directions on box, whether it is 'regular' rotini or something else like this Ancient Harvest Quinoa Garden Pagodas! After I strain the pasta, I like to spray it down with cold water and toss it in the strainer to jump start the cooling process!
While the pasta is boiling, start chopping up your vegetables!
- 1/2 Green Bell Pepper
- 1/4 Yellow, Red & Orange Bell Peppers
- 1 1/2 cups Broccoli
- Medium size Cucumber or I use 1/2 English Cucumber
- Roma Tomato
- 1/4-1/2 cup Red Onion
- Can of Sliced Black Olives
Once all of my veggies are chopped, I like to give them a good stir, and then slowly combine with the pasta. Then it's time to add Italian Dressing ... I use anywhere between 1/4 - 1/2 cup. Don't want it to be drenched like the kind you buy from the deli counter!
I am getting ready to take the four hour drive to Chicago to send my Dad off at the airport really early tomorrow morning. We are going to pack a cooler with both of our pasta salads, and some other vegan-friendly (and not ... :) ) healthy snacks and food! If you Fail to Plan >> Plan to Fail!