10 June 2008

Pasta Salad

Pasta Salad

1 bag (12-16 oz) garden rotini pasta, cooked, rinsed and cooled in cold water, drained
1 can kidney beans, rinsed and drained
1 red or yellow pepper, chopped
1/3 Cup chopped celery
1/2 Cup chopped carrots
2 red apples, chopped, I leave the peel on
1/2 Cup chopped onion
8 oz cubed Monterey jack cheese
1 bottle Light House Italian dressing, I use Kraft or Wishbone
salt and pepper to taste

Mix all ingredients in a large bowl and chill for at least two hours. Add more Italian dressing as desired as the pasta tends to soak it up after awhile.

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