A Pasta Salad loaded with Vegetables is an excellent way
to use your end-of-season garden produce.
I like to use Rotini Pasta,
as the spiral shape traps and holds in the dressing.
Cook to the al dente stage, according to package directions.
Drain and rinse with cold water.
(When serving hot, one should never rinse cooked pasta, as it washes away valuable nutrients. A cold pasta salad is the exception to this rule.)
Drain and rinse the beans of your choice.
Add to the cooked pasta.
Drain olives and slice lengthwise.
Wash, pare and slice your garden produce in to bite size pieces.
Broccoli, carrots, onion, radishes...
Peppers, tomatoes, cucumbers, zucchini...
Gently toss the vegetables with the pasta and beans.
Add a bottle of Italian dressing.
(Choose a high quality with good flavor)
Refrigerate for several hours or overnight.
Sprinke with fresh Romano or
Parmesan Cheese before serving.