Garden Vegetable Rotini Salad

Enjoy this delicious salad made with pasta and veggie that’s perfect for side dish. MORE+ LESS-

By Pillsbury Kitchens

August 27, 2010

oz. (2 1/2 cups) uncooked rotini (spiral pasta)

1/2

cup thinly sliced red onion

medium tomatoes, chopped (2 1/2 cups)

medium cucumber, chopped (2 cups)

medium yellow summer squash, halved, sliced (2 cups)

1/4

to 1/3 cup salad supreme seasoning

(8-oz.) bottle zesty Italian salad dressing

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1

Cook rotini to desired doneness as directed on package. Drain; rinse with cold water until cool.
2

Meanwhile, in large bowl, combine all remaining ingredients. Add cooked rotini; toss until well coated. Cover; refrigerate at least 3 hours. Stir gently before serving.

There's no choice during the winter but to peel the heavily waxed skin of typical supermarket cucumbers. In summer, however, farmer´s market cucumbers have tender, edible skin. To add a decorative edge to the cucumber slices, peel the skin off in stripes, then slice.