Rigatoni Salad
This Italian pasta salad is versatile enough to substitute some of your favorite fall vegetables for the ingredients listed. It's a favorite from the North Dakota Wheat Commission!
Servings 8
Equipment
- Large salad bowl
Ingredients
- 12 ounces rigatoni, cooked
- 1 to 2 cups chopped greens, such as arugula or crisp lettuce
- 1 bag (10 ounces) frozen snow peas or sugar snap peas, unthawed
- ½ pound cherry tomatoes, halved
- 1 medium red or yellow bell pepper, cut into narrow strips (can use ½ of each color as well)
- ½ red onion, cut into stripes
- ⅓ cup sliced black olives
- 1/3 to 1/2 cup Italian salad dressing
- Grated Parmesan cheese
Instructions
To make the salad
- Combine all ingredients except Parmesan in a large salad bowl.
- Toss gently to mix and coat all ingredients.
- Sprinkle with Parmesan, if desired.
- Serve immediately or chilled.
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