The garden from which Garden Pasta Salad gets its name must be the kind of garden you’d likely see in fairytales… how else can you explain the vibrancy, brilliance, and deliciousness of this amazing side? The juicy tomatoes, the crisp, sweet bell peppers, the tender pasta, the tangy Italian dressing… everything about this Garden Pasta Salad just tastes amazing and refreshing. Take a bite and let your tastebuds experience a real rainbow!
Ingredients
- 1 (16-ounce) package tri-color spiral pasta, uncooked
- 1/2 cup carrots, thinly sliced
- 2 stalks celery, chopped
- 1/2 cup green bell pepper, chopped
- 1/2 cup red bell pepper, chopped
- 1/2 cup yellow bell pepper, chopped
- 1 pint grape tomatoes, halved
- 1/2 cup green onion, chopped
- 1 (16-ounce) bottle Italian-style salad dressing
- 1/2 cup parmesan cheese, grated
Directions
Step 1 –Cook the pasta to al dente, according to package directions.
Step 2 –Drain the pasta and rinse under cold water to stop the cooking process.
Step 3 –Mix the carrots, the celery, the green bell peppers, the red bell peppers, the yellow bell peppers, the tomatoes, and the green onion together in a large bowl.
Step 4 –Add the cooled pasta to the veggie mixture and mix to combine.
Step 5 –Pour the dressing and the parmesan into the mixture and mix well.
Step 6 –Chill the salad for at least 1 hour and up to overnight.
Step 7 –Serve.
