Debbie GuinnROTINI PASTA SALAD
Make this easy veggie-filled salad ahead of time—the flavor gets even better as it sits!
Prep Time: 10 min. Cook Time: 2 hours Yields: 12 servings
WHAT YOU’LL NEED
• 12 ounces rotini or other small pasta
• 1 tablespoon salt
• 2 cups bite-sized broccoli florets
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1/2 red onion, peeled and cut into strips
• 1 cup grated Parmesan cheese
• 8 ounces prepared Italian salad dressing
* For an easy metric conversion chart, search the Internet for “metric kitchen.”
WHAT YOU’LL DO
1. Bring 4 quarts of water and 1 tablespoon salt to a boil. Add pasta and cook until done—about 8 minutes.
2. Drain well, rinse with cold water, and drain again.
3. Combine broccoli florets, bell peppers, and onion in a large bowl.
4. Stir in cold pasta.
5. Add Parmesan cheese and salad dressing and toss until uniformly combined.
6. Cover with plastic wrap and chill at least 2 hours before serving.
7. Stir carefully before serving. Add more salad dressing as needed to keep the pasta from drying out.
SUMMER FRUIT SALAD
Sweet melon, refreshing cucumber, and crisp apple combine with lime and mint for a delicious salad for your next gathering!
Prep Time: 15 min. Cook Time: 1 hour Yields: 12 servings
WHAT YOU’LL NEED
• 6 cups fresh watermelon, diced small
• 2 long English cucumbers, diced small
• 2 large green apples, cored and diced small
• juice of 2 limes
• 2 tablespoons lime zest
• 4 tablespoons fresh mint, chopped
• pinch of salt (optional)
WHAT YOU’LL DO
1. Combine all ingredients in large bowl.
2. Cover with plastic wrap and chill for about an hour to allow flavors to blend before serving.