Crys's Pasta Salad
Takes no time to make, and it tastes divine.
Yield
4 servingsPrep
5 minCook
12 minReady
2 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 32 | ounces |
pasta
vegetable (multi- colored) |
|
| 6 | ounces |
black olives
sliced |
|
| 12 | ounces |
salad dressing mix, italian
|
* |
| 4 | large |
tomatoes
diced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 924.8 | ml/g |
pasta
vegetable (multi- colored) |
|
| 173.4 | ml/g |
black olives
sliced |
|
| 346.8 | ml/g |
salad dressing mix, italian
|
* |
| 4 | large |
tomatoes
diced |
|
Directions
Boil the noodles for about 12 minutes.
Drain in a strainer, run cold water over the noodles until all the noodles are no longer warm.
Pour half the amount of the noodles, tomatoes, black olives, and a ¼ of the bottle of dressing; mix that all up and repeat except leave a ¼ of the bottle of dressing left in the bottle .
Cover the pasta salad and refridgerate no less than 2 hours.
Last but not least right before you serve add the rest of the dressing, mix, serve and enjoy!!!
