Summer Pasta Salad
1/2 pound tri-colored pasta, cooked and cooled
1/2 cup each assorted vegetables – carrots, broccoli, zucchini, etc.
1/2 cup sliced red onion
1/4 pound cubed provolone cheese
1/2 pound bacon, cooked and crumbled
1 bottle Italian salad dressing
Toss pasta, vegetables, onion, cheese and bacon. Add three-fourths bottle of dressing. Salt and pepper to taste.
Mix well. Refrigerate.
Before serving add more dressing and serve.
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