I totally made up the name of this pasta salad, don't mind me. But it really is zesty and full of veggies and best of all, it's so good. We've been eating it all. summer. long - usually with grilled meat and watermelon, yum - so I can't believe it's taken me this long to share. Something about a cold salad when it's hot outside is just right.
1 box Farfalle noodles
1 bell pepper, chopped
1 cucumber, chopped
1 tomato, chopped
10 oz. can of sliced olives, drained
1 cup Kraft's Zesty Italian dressing
1/2 cup freshly shredded parmesan cheese
Cracked pepper to taste
Cook the noodles al dente. In the mean time, chop up all veggies and drain olives. Add to bowl.
Once noodles are finished cooking, drain and rinse with cool water. Combine in bowl with veggies. Add dressing, parmesan cheese, and pepper (more is always better, in my opinion). Mix well.
Refrigerate for at least 30 minutes before serving. And enjoy!
**Make sure to share your favorite version below - I'm always looking to try new ones, and we all know it's going to be hot out for at least another month (or longer for you Southern ladies!)