Veggie Pasta Salad Recipe

I love salad.  Especially when someone else makes it for me.  Isn't that weird how that is so true?  As much as I love salad, sometimes I get bored with it.  Well, if you are looking to serve up something different while still putting out the veggies, then try this recipe!  Make a big batch of it because it keeps well in the fridge for about 5 days and is delicious as a lunch or light dinner.

Veggie Pasta Salad

16 oz box of macaroni - cooked, drained, cooled (I like Ronzoni Garden Delight Rotini because it is colorful and full of fiber and protein)
1 Cup each of a mix of chopped veggies - add what you like (ex:  carrots, broccoli, cauliflower, peppers, celery, red onion, grape tomatoes,)  The goal is to make it nutritious and colorful
1 Cup of halved black olives
1 Cup of cubed meat (ex: chicken, ham, pepperoni minis) - or leave it out if you are vegetarian
1 Cup of cubed cheese (ex:  sharp cheddar, muenster, swiss) - or leave it out if you are lactose intolerant
Italian dressing to taste (don't overdo it, just enough to moisten everything and add some flavor) - Fat Free dressing is OK, but it leaves a strange texture and doesn't store as well for leftovers

Mix everything together in a large bowl, cover, chill.  Serve chilled.  Store leftovers in fridge and enjoy for up to 5 days after you make it.  Yumalicious!

Here's a pic of the one I made today for a BBQ with my parents.  It has Ronzoni Garden Delight Rotini, carrots, celery, broccoli, grape tomatoes, red onion, cheddar cheese, black olives, pepperoni minis, robusto italian dressing.