Pasta Salad

My son loved hiding in the here when he was little.

This recipe came from me volunteering one day to bring a salad and then forgetting. The day of the activity arrived and I received a reminder phone call about the salad. Thankful for the reminder, but short on time, I looked through my pantry to see what I could throw together. It actually turned out ok and my family loves this salad. It’s gone through a few revisions, but you should try to make it your own. Add ingredients you and your family like or leave out the things they don’t. I hope you enjoy!

Pasta Salad

1 lb of dry Pasta – I like penne, rotini or bow tie
1 bottle of your favorite Italian dressing
1/4 – 1/2 small purple onion – sliced
zucchini
carrots
corn – either roasted or a canned
chicken – I used leftovers from the night before, you could use canned
olives – sliced
peas
tomatoes – I use grape tomatoes sliced in half
Spinach – fresh not frozen – roughly cut
parmesan cheese

Cook pasta according to the directions on the package. Drain. Put in a large bowl. Cut all veggies into bite sized pieces. Toss in pasta and add dressing. Mix well. Sprinkle cheese on top. You can chill and serve or serve immediately.