Seasonal Pasta Salad

Submitted by Lisa Smart, Executive Director of Berrien County Chamber/Development Authority

1 – 16 oz box dry pasta
3 cups Olive Garden Italian Dressing
½ purple onion (sliced thin)
1 bell pepper (sliced thin)
1 head of broccoli (chopped)
¼ cup sundried tomatoes in olive oil
8 oz cubed cheese
1 cup spinach (chopped)
1 cup croutons
Parmesean cheese

Cook and drain pasta according to directions on the box. In a separate bowl, combine 2 cups dressing and sundried tomatoes. Mix pasta into dressing mixture. Toss in veggies and cheese cubes. Refrigerate until cool. Before serving, toss in croutons (may need to add extra salad dressing). Sprinkle with parmesean cheese.

“The great thing about this recipe is you can substitute whatever veggies you like or whatever is in season at the time.”

Leave a Reply