Summer Night Pasta Salad

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, hereโ€™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.

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4 thoughts on “Summer Night Pasta Salad

    • Thanks! …Simply a bunch of leftovers tossed with some Italian dressing but it sure tastes delicious and fresh.
      Thank you for your valued comment. Have a great day!๐Ÿ˜Š

      Like

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