italian pasta

This is one of my favorite pasta salad recipes, I’ve been making it for years.  It is not really even a recipe, it is another no recipe, recipe!

It just takes one pound of any shaped pasta, (I like using whole wheat pasta for extra fiber), 3-4 cups of chopped fresh veggies of your choice (I use carrots, broccoli, cucumber, red pepper and sometimes peas.)  The dressing is your favorite Italian dressing about 1/2 bottle or to taste.  The secret key ingredient is red wine vinegar.  I sprinkle on about 1/4 cup or to taste.  That is it!  

I took it to our family 4th of July potluck and came home with only one little scoop left, which I had for lunch the next day.  The flavors are even better the next day.

I like having this in the refrigerator during the summer to eat as a quick and refreshing lunch.  The more veggies the better.  I have been trying to have more veggies in it than pasta when I make it for myself at home.  Gotta get those plant foods in!

Go-To Italian Pasta Salad Recipe
1 lb pasta, drained
3-4 cups chopped fresh veggies (I use carrots, broccoli, cucumber, red pepper and sometimes peas.) 
1/2-1 bottle of Italian dressing (I used Paul Newman’s)
1/4 cup red wine vinegar
Optional: shredded parm cheese

Toss all together and refrigerate until serving.  Can be made a day ahead.