Vegetable Pasta Salad
This vegetable pasta salad is a macaroni and vegetable salad. Herbed with parsley and tossed with Italian dressing to taste, the vegetable pasta salad is delicious and served cold.
|Uncooked corkscrew macaroni||1 Cup (16 tbs)|
|Carrots||2 Small, cut into 2 inch julienne strips|
|Green onions||2 , chopped|
|Diced pimiento||2 Ounce, drained (1 Jar)|
|Sliced celery||3⁄4 Cup (12 tbs)|
|Frozen green peas||1⁄4 Cup (4 tbs), thawed|
|Chopped parsley||2 Tablespoon|
|Cherry tomatoes||10 , halved|
|Italian salad dressing||1⁄4 Cup (4 tbs) (Use Any Commercial Brand)|
Cook macaroni according to package directions, omitting salt; drain.
Rinse with cold water; drain.
Combine pasta and remaining ingredients except lettuce, tossing well; chill at least 1 hour.
Spoon into a lettuce lined bowl.