Easy Pasta Salad

Prepare pasta according to package instructions. Drain. I like to rinse it under cold water to help cool it down.

While the pasta is cooking, dice tomato and green pepper.

In a large bowl, combine pasta, vegetables and dressing. Stir. I like to let it hang out in the fridge for a couple of hours so it’s nice and cold. My mother-in-law said it was REALLY good about the second day in, as the pasta soaked up the dressing.

Note: I love pasta salads because the ingredients are so versatile. I used peppers and tomatoes because it’s what I had . You really can add whatever vegetables you like (or none at all if that’s your preference). I would have added cukes and black olives if I’d had any. I might try cubed mozzarella cheese next time. Try avocados, peas, carrots, whatever strikes your fancy!

A note about the dressing: I usually just use a bottled dressing but last time I didn’t have any. I found an easy recipe for Italian salad dressing in my Betty Crocker cookbook (Bride’s edition) and it got rave reviews. I’ll be using it from now on.