12 Ounce (Uncooked Multicolored, You May Choose Any Salad-Size Pasta, Such As Macaroni, Bowties, Shells, Ziti, Etc.)
Chopped curly parsley/Flat leaf parsley
2 Tablespoon (Fresh)
1⁄2 Small, thinly sliced (Cut The Slices Into Arcs, If Necessary, To Make Them Fork-Friendly)
Feta cheese/Blue cheese
2 1⁄2 Ounce, crumbled
Bottled italian salad dressing
3⁄4 Cup (12 tbs)
In a large pot, bring about 2 inches of water to a boil. Add 1 tablespoon salt and 12 ounces of rainbow rotini pasta. Cook the pasta, stirring occasionally, for 8 minutes. Drain through a colander, and then rinse with cold water, so that the cooked pasta is evenly cooled. Add 2 tablespoons chopped curly parsley, ½ purple onion (cut into thin rings), 2 ½ ounces crumbled feta cheese, ¾ cup bottled Italian salad dressing, and 2 tablespoons mayonnaise. Fold salad gently, until completely combined. Cover with plastic wrap and refrigerate for several hours for best flavor. Spoon onto salad plates or small salad bowls, when ready to serve. Enjoy!!! --Betty
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When you need a speedy, super healthy supper, this tasty pasta dish would just do the trick. Betty's pasta salad makes for a quick and healthy lunch. What’s more, this make-ahead salad is also ideal for a picnic or lunchbox. Stream the video recipe to learn how to toss this salad.