Fresh Garden Vegetable Caesar Pasta Salad
Combining the fresh flavors of garden vegetables with fusilli pasta, this classic recipe uses common ingredients, is quick to make, and is quite popular with customers, making for a solid staple to add to your salad menu.
Ingredients:
- Romain lettuce, cut - 1/2 gallon
- Parmesan cheese, grated - 2 Cup
- Zucchini, diced 1/2" - 2 Cups
- Kalamata olives, pitted - 1 Cup
- Pear tomatoes, cut in half lengthwise - 2 Cups
- Broccoli, florets - 4 Cups
- Shredded carrots - 2 Cups
- Salt and pepper mix - As needed As needed
- Marie’s® Creamy Caesar Dressing - 4-6 oz.
- Fusilli Pasta, cooked - 6 Cups
Preparation:
- In a clean bowl add in all the ingredients. Reserve 1/2 cup of the parmesan cheese to finish the salad on top.
- Mix all the ingredients well and place in the serving bowl.
- Sprinkle the remainder of the parmesan cheese on top and serve.
