Summer Macaroni Salad

Yield:
6 servings

Ingredients:

  1. 16 ounces macaroni, uncooked
  2. 1/2 cup red onion, diced
  3. 1/2 lb. broccoli florets
  4. 1/2 lb. cauliflower florets
  5. 1 lb. cherry tomatoes
  6. 2 ounces juliene pepperoni
  7. 2 ounces black olives, sliced
  8. 4 ounces feta cheese, crumbled
  9. 2 cups Italian dressing ( oil based)
Directions:

Cook pasta as directed. Rinse with cool water and drain. Add the vegetables and remaining ingredients and mix well. Refrigerate several hours or overnight to blend flavors.



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