Tuesday, July 1, 2014

Pasta Salad

 Mediterranean Pasta Salad
This makes a lot of salad, great for parties.
I made this for my husband and his firefighter co-workers to take out on the boat on their crabbing trip.
I also made them Italian Cold-Cuts.
2 pounds Tri-Color Fusilli or Rotini (Spiral Pasta)        
1 (14.5) can Del Monte California Original Recipe Stewed Tomatoes pureed
32 ounces Kraft Zesty Italian dressing                           
1 Bulb Roasted Garlic, mashed                                      
2 teaspoons Dried Sweet Basil Leaves                          
1 teaspoon Dried Oregano Leaves                                 
2 cups Broccoli Florets, cut into bite size                      
2 cups Cherry or Grape Tomatoes, quartered                
2 1/2 cups English Cucumber, cut into half-moons       
1 cup Green Bell Pepper, cut into 1/2 inch strips           
1 1/2 cups Sliced Black Olives                                       
1 cup Orange Bell Pepper, cut into 1/2 inch strips         
1 cup Red Bell Pepper, cut into 1/2 inch strips              
1 1/2 cups Spanish Onion, cut into 1/2 inch strips         
2 cups Baby Spinach Chiffonade                                  
2 cups Yellow Squash, peeled and cut into half-moons
2-3 cups freshly grated Parmesan cheese                      
Cook pasta according to package directions.
Drain and set aside.
Purée Stewed tomatoes, pour over hot pasta.
Stir to evenly distribute.
Pasta will absorb the purée very quickly.
Mash roasted garlic bulb, mix with Italian dressing.
Add basil and oregano, then pour over pasta.
Add all the vegetables and cheese to the pasta,
Toss to evenly coat.
Cover and refrigerate overnight.
This recipe fills a 21" L x 12" W x 3" D aluminum foil pan.

 All was well received

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