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Print this Recipe    Pasta Veg

Pasta Vegetable Salad

tri-color pasta, use spirals, shells, corkscrews, or other bulky shapes,
cooked al dente according to package directions
sliced, peeled raw carrots
sliced, unpeeled raw zucchini
raw broccoli pieces
raw cauliflour pieces
raw red and yellow peppers, cut into bite size pieces
sweet pickles, your favorite variety, cut into pieces

Use varying amounts of ingredients according to personal tastes.
Make this salad 24 hours ahead for flavors to blend.

Mix all ingredients in large bowl. Pour vinegar from sweet pickles
over salad, mix well, cover tightly, and refrigerate for 24 hours.
Stir, or shake bowl, occasionally. Just before serving, stir in
cherry tomatoes, cut in half.

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