The best pasta salad made with rotini pasta, radishes, broccoli, carrots and Olive Garden Italian dressing. Marinate in refrigerator and serve cold. Perfect Vegetarian pasta salad. Great to serve as a side dish, lunch or dinner idea, make ahead meals, tailgates, cookouts and picnics.
1cupraw broccoli(washed and cut into small pieces)
1cupraw carrots(washed and cut into small pieces)
1cupraw radishes(washed and cut into small pieces)
1cupOlive Garden Signature Italian Dressing
Instructions
Bring 4 cups of water with 1 teaspoon salt added to a rolling boil. Add dried pasta.
Allow water to return to rapid boil. Turn down slightly to get a gentle rolling boil.
Stir pasta frequently for 8 minutes or until pasta is done. Do not overcook or it will be too soft.
Pour pasta into a colander in the sink to drain.
Rinse with cold water to stop the pasta from cooking and to cool it down before adding the vegetables.
Pour pasta into a large bowl.
Add raw vegetables: radishes, carrots, and broccoli and stir gently to combine.
Add 1 cup of Olive Garden Signature Italian Dressing and stir gently to mix all ingredients.
Pour into a storage container, cover and refrigerate for several hours or overnight before serving. Enjoy!
Notes
Nutritional information is an estimate and will vary according to ingredients used and serving size.Recipe can be increased or decreased to suit your serving size.A variety of raw vegetables can be used. Great for using leftover vegetables. Can add cooked, chopped ham or chicken for a main dish.Always refrigerate promptly.