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Healthy Living Articles
8 servings, 1 cup (250 mL) each
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Substitute 1 jar (313 g) roasted red peppers, drained and cut into strips for the tomatoes.
Plunge vegetables into boiling water for 1 to 2 min., then put in cold water to stop the cooking process. Blanching will heighten and set colour and flavour of vegetables.
This tasty, easy-to-make, colourful salad can be part of a healthful eating plan.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I make this regularly in the summer and when I made it for a pot luck lunch, everyone asked for the recipe. It's very delicious but also very rich.
The vegetables and pasta were a nice combo but the dressing was very bland. I made it for a party and everyone thought the same. We were trying to figure out what would help and I thought maybe minced garlic in the dressing, someone else suggested parmesan cheese. I will try again but will had something for added zip to the dressing.
i didn't even put aspergus or snap peas... we put in some salad, and spinach... and for the dressing, we added a little bit of ranch sauce to it, it was veeeeery delicious! we will deafinately do this again!