Summer Macaroni Salad

Recipe Ingredients

16 oz	454g	Macaroni or rotini
1/2 cup	31g / 1.1oz	Bermuda - (red) onion, diced
1/2 lb	227g / 8oz	Raw broccoli florets
1/2 lb	227g / 8oz	Raw cauliflower florets
1 lb	454g / 16oz	Cherry tomatoes
2 oz	56g	Pepperoni - sliced - julienne
1 oz	28g	Can/jar black olives - sliced (small)
4 oz	113g	Feta cheese - crumbled (or fresh parmesan, grated)
2 cups	474ml	Oil-based Italian dressing

Recipe Instructions

Cook pasta as directed. Rinse with cool water and drain. Add vegetables etc. and mix well. Cover and refrigerate overnight to let flavors mix.

Shake/stir it up right before serving. This goes over REALLY well at summer picnics/barbecues, because it goes well with everything, and is so easy to make. Tastes better the longer it sits.

Source:
Cooking Light, May/June 1993, page 86

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