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With summer quickly winding down, we had an urge to do a barbecue over the weekend. Not all of the kids could make it, but we had a great time nonetheless. As always, one of my mainstay recipes is this Quick and Easy Raspberry Vinaigrette Pasta Salad. Anytime we’re invited to an outdoor gathering or potlock, I like to make this dish to bring along. It’s simple to prepare and I typically keep the ingredients on hand just in case.
Heavy on veggies and flavor, this hearty raspberry vinaigrette pasta salad also makes an ideal main dish when paired with cooked, diced chicken or even bacon. Having to serve this to a picky bunch, I go easy on the variety of veggies. When I’m preparing it to bring to a party or event, I typically add chopped tomatoes, celery and pepper. You can also substitute Italian or Greek dressings if you’re not a fan of raspberry. Enjoy!
Prep time: 20 minutes
Cook time: 1 hour, 15 minutes
Total time: 1 hour, 35 minutes
1 16 ounce box medium pasta shells
1 16 ounce bottle raspberry vinaigrette salad dressing
1 Large cumcumber (peeled and diced)
1 Small bag shredded carrots ((or shred your own – approximately four medium size))
1 Medium onion (finely chopped)
1/2 cup grated parmesan cheese
1 teaspoon salt
1 teaspoon black pepper
Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
Mix diced cumcumber, carrots and onion together in large bowl.
Combine cooled pasta and vegetables together in large bowl. Pour salad dressing over mixture, add parmesan cheese, salt and pepper, and mix well. Spinkle generously with paprika.
Chill for one hour before serving.
Originally posted on Crystal’s blog, Mommifried.