Ingredients
- 1 (16 ounce) package uncooked tri-color spiral pasta
- 1/2 cup thinly sliced carrots
- 2 stalks celery, chopped
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped yellow bell pepper
- 1 pint grape tomatoes, halved
- 1/2 cup chopped green onion
- 1 (16-ounce) bottle Italian-style salad dressing
- 1/2 cup grated Parmesan
Directions
Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
Mix carrots, celery, peppers, tomatoes, and green onion together in large bowl. Add the cooled pasta and mix together. Pour the dressing over mixture, add the Parmesan and mix well.
Chill before serving.
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A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By BarefootGardener
Candia, NH
on April 28, 2012
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Everyone loved this recipe, split up the leftovers to bring home (I made way too much! and asked for the recipe. I used Kraft Viva Italian dressing.
By EOK
NL
on October 20, 2011
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I simply added several spices to French and Sundried tomato dressings and a little real mayo. Add some finely chopped cherry tomatoes, small cubes of smoked ham and small cubes of sharp cheddar cheese..Fold all gently together and keep in fridge for several hours . Well chilled helps enhance the flavours nicely. "Yummy" indeed :
By gracethechef
on July 15, 2011
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The recipe was good, but I took out the carrots and celery, just because I don't like them. To me, it was a little bland. So to add a bit more zap to it, I added in some diced mozzarella cheese, basil, and black olives. Now that will add some more Italian twist there. Other than that, this recipe would be excellent with what I took out and added in.
Read all 42 reviews