Friday, July 2, 2010
They say it's healthy to eat the colors of the rainbow but this salad is not only that it's delicious! It has the snap and Zest to say; bring on summer!
13 ounces Tri-Color Rotini noodles
The florets of a head of fresh raw broccoli (or as much as you desire)
The florets of a head of fresh raw cauliflower (again as much as you desire)
1 large sweet red bell pepper, sliced,
1 large sweet yellow bell pepper, sliced
1 bottle of 16 ounce Light Kaft Zesty Italian dressing,
1 Small jar of green olives (optional)
Optional: you could add cubed pieces of Cheddar or Mozzarella cheese.
Cook Tri-Color Rotini noodles according to the direction on package. Recipe is best when noodles are al dente. Drain and rinse under cold water.
In a large bowl, combine cauliflower, broccoli, red and yellow bell peppers and small jar of olives (without olive juice) cubed cheese and empty entire bottle of 16 ounce Light Kaft Zesty Italian dressing and mix together.