As I was preparing for a weekend get together with some out-of-town visitors, I picked up a tray of precut vegetables to serve with ranch dip for a poolside snack. The tray included an assortment of broccoli, cauliflower, carrots, and snow peas. While the vegetable tray was a big hit among our guests, having other sweet and delicious snacks left me with a few extra vegetables when it was time to clean up. …No worries, as I could always use the left overs for a big summer night pasta salad. In fact, using the precut veggies can really save time in the kitchen. Searching the fridge for other left over ingredients, here’s the impromptu recipe that I pulled together:
Summer Night Pasta Salad
1 pound fun-shaped pasta
2 tablespoons Italian seasoning (basil, oregano, sun dried tomato mix)
1 (16 ounce) bottle Marzetti Sweet Italian Dressing, or to taste
2 cups tomatoes, diced (sprinkled with a little salt, optional)
2 yellow bell pepper, chopped
1 cup chopped broccoli
1/2 cup chopped carrots, optional
6 ounces precooked summer sausage, chopped
1 cup mozzarella cheese
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. Whisk together the Italian seasoning and Italian dressing.
In a large salad bowl, combine the pasta, vegetables, and sausage. Pour dressing over salad; toss. Sprinkle with mozzarella and refrigerate overnight.