Wednesday, June 5, 2013

Pasta Salad by Alesya Flynn

Pasta Salad

12 oz box of tri-color Rotini pasta (spiral)
Cheddar Cheese
Italian dressing

Boil the pasta, drain, and put in the refrigerator to chill.  Cut up carrots and broccoli into bite size and add to pasta. (I like to cook my broccoli just a tiny bit so it's not raw.)  Shred the cheese to your liking and add it to the pasta. Mix everything together.  Chill for at least 30 mins and stir in Italian dressing right before serving it.

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