• ½ pound pasta (Ziti, Rotini, or Penne)
  • 1 cup carrot sticks
  • 2 cups broccoli florets
  • 1 cup chopped tomatoes
  • 1 (2 ounce) can sliced black olives
  • 1 cup chopped green pepper
  • 1 (0.6 ounce) packet Zesty Salad Dressing (dry)
  • 1 tablespoon salad seasoning or non-salt seasoning (Like McCormick’s or Mrs. Dash)
  • ¼ cup apple cider vinegar
  • ¼ cup extra virgin olive oil
  • ¼ cup water

A crisp and cool pasta salad that is perfect for warmer weather

Tales of the Dinner Belle

By Brenda Stanley

Warmer weather has me wanting to be outside, and one of my favorite dishes as a side for grilled meat or as a light lunch, is my zesty pasta salad. It’s full of crunchy veggies and marinated in a delicious zesty dressing. I always make this early in the day to make sure it has plenty of time to soak up the tangy flavor. You can make this up to a day in advance, which is perfect for when you are busy in the garden or just enjoying being outside. It’s a crisp and cool dish for a day out enjoying the warm sun.

Belle’s Zesty Pasta Salad

½ pound pasta (Ziti, Rotini, or Penne)

1 cup carrot sticks

2 cups broccoli florets

1 cup chopped tomatoes

1 (2 ounce) can sliced black olives

1 cup chopped green pepper

1 (0.6 ounce) packet Zesty Salad Dressing (dry)

1 tablespoon salad seasoning or non-salt seasoning (Like McCormick’s or Mrs. Dash)

¼ cup apple cider vinegar

¼ cup extra virgin olive oil

¼ cup water

Cook pasta in boiling water for 5 minutes. Add the carrots and broccoli and cook another 2 minutes. Drain it all and then place in a large bowl. Add the tomatoes, olive, and green pepper and mix well.  In a small bowl, whisk together the salad dressing, seasoning, vinegar, oil, and water until smooth.  Pour over the pasta and veggies and mix well. Chill for at least 2 hours before serving.