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“I like this recipe because its versatility. You can make it with whatever you like. It is very healthy and yummy! It started out being just a veggie salad and then I added the pasta.”
READY IN:
17mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large mixing bowl chop all vegetables into bite size pieces. Excluding the olives and pimentos. Add the dressings and toss, cover and refridgerate overnight. Pull veggie salad out and let come to almost room temperature. boil the water for pasta and cook pasta. Drain very well and toss in the vegetable mixture. cover again and either refridgerate or serve. You can also add a little chopped pepperoni or hard salami and make it a hearty, but light lunch.

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