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Pasta Salad Recipe


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     Pasta Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   20
Preptime   30 minutes

1 box Fideo pasta or any small pasta
1 cucumber
4 stalks celery
2 medium bell peppers, yellow and orange
2 cups of bagged shredded carrots roughly cut
1 small head of broccoli
1 block of sharp cheddar, diced
1 large bottle Wishbone Italian dressing
1 jar McCormick Salad Supreme seasoning
1 tbs salt
1/2 medium onion, diced small
1 package grape or cherry tomatoes

In a 6-8qt pot bring water to a boil with 1 tbs of salt. Cut the broccoli head from the stems and separate the head to about golf ball size pieces. Cook the pasta for 11 minutes then drain. Add the broccoli to the boiling pasta for the last two minutes to blanche. Rinse the pasta with cold water and set aside. Once cool to touch pull the broccoli out of the pasta and cut it into small pieces.
Wash and dice all vegetables to approximately the same size, approximately 1/4 inch, with the exception of the onion which should be diced small. When preparing the cucumber peel the skin towards the stem (where the cucumber connected to the vine) - this is very important. Once peeled slice the cucumber in half, towards the stem then use a spoon to scoop out the seeds, again, towards the stem. Then dice the cucumber boats. Pre-shredded bagged carrots are pretty long shreds so roughly chop them to about 1/4 inch pieces. Cut the tomatoes in half, if large in quarters. On a clean and dry cutting board dice the Sharp Cheddar Cheese into about 1/4 inch pieces also.
Put the completely cooled pasta in a very large bowl, add all of the diced vegetables. Pour the entire contents of the Italian dressing and half of the Salad Supreme bottle in the pasta. Stir. Add the other half of the Salad supreme bottle and all of the diced Sharp Cheddar Cheese. Stir.
Cover and refrigerate for at least four hours but preferably over night before serving.

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