Shells and Tomato Salad
- 3 cups uncooked large shell pasta
- 1 can diced tomatoes, diced
- 1 can sliced ripe olives, drained
- 1/4 cup each sliced green onion, diced green bell pepper, diced yellow bell pepper and thinly sliced carrots
- 1/2 cup Italian dressing
- 2 Tbsp. grated Parmesan cheese (opt.)
Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool. In a large bowl, combine cooked pasta and all remaining ingredients; mix well. Sprinkle with cheese, if desired. Makes 6 servings.
By Robin from Washington, IA
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