Italian Rotini and Vegetable Salad

1 review, 5 star(s). 100% would make again

Ready in 40 minutes

adapted from a recipe, 1997. This is good for summer potlucks.


Dressing Ingredients
1/4 cup chicken or veggie broth
3 Tbs Red wine vinegar
2 Tbs olive oil
1 clove garlic; minced
1 Tbs basil leaves; chopped
1/2 teaspoon Salt
1/4 teaspoon crushed red pepper flakes
Salad Ingredients
6 ounces three-color rotini; cooked and drained
1/4 cup fresh parmesan; grated
2 cups broccoli; steamed
10 cherry tomatoes; quartered
1 medium red pepper; or orange/purple, julienned

Original recipe makes 0



In a large bowl, mix the dressing ingredients. Add the rotini and parmesan and mix well. Mix in veggies and serve at room temp.

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