For a delightfully refreshing salad this pasta dish is easy to make and tasty.
By Sharon Fox
8 ounces tri-colored pasta, any shape
1 cup grated parmesan cheese, from the deli
1 cup fat-free Italian salad dressing
1 red bell pepper, chopped
1 red onion, chopped
1/2 lb. cheddar cheese, cut in 1/2 inch cubes
2 cups broccoli florets, steamed until barely tender
1/2 cup sliced ripe olives
Cook and drain the pasta.
Toss all the ingredients together in a large bowl.
Chill for a minimum of four hours.
Put in your prettiest clear glass bowl, and serve.
Makes 8 servings
Sharon Fox is the author of COMFORT FOOD FOR THE MIND, BODY, AND SOUL and she has a series of eBooks for Kindle.
She’s also Food Editor for several online magazines and host of a new TV show based in Atlanta, GA “The Healthy Living Show”. For more information please visit her website:
Grab her books AND eBooks at: www.amazon.com/Sharon-YXFVY/ref=ntt_athr_dp_pel_pop_1
Please log on to www.tncp.net or www.elementsofanewday.com for more recipes.
This was printed in the August 25, 2013 – September 7, 2013 Edition
