Pasta Caesar Salad
- 2 large red bell peppers
- 2 large yellow or orange bell peppers
- 2 carrots
- 1 head of broccoli
- 1 pound of your favorite pasta (rotini or pasta ruffles especially good)
- 2 cups caesar dressing
- 3 tablespoons grated Parmesan cheese
Chop all vegetables into bite size pieces and set aside. Cook pasta according to directions. Rinse pasta with cold water and drain. Combine vegetables, pasta and 2 cups of caesar dressing. Marinade in large bowl and toss. Sprinkle with Parmesan cheese. Refrigerate at least 4 hours.
Recipe courtesy of Ken's Foods, Inc.