Whole Wheat Rotelli Salad with Mixed Italian Vegetables and Balsamic Dressing

Here is a delicious and healthy pasta salad that uses whole wheat rotelli pasta, fancy Italian vegetables and balsamic viniagrette.

I like it vegetarian style, but you can add chopped turkey pepperoni, mozzarella cubes or mozzarella balls to it or finely chopped black olives.

Simply cook 2 cups of the pasta to al dente, drain and put in a casserole dish large enough to support 12 ounces of fancy Italian veggies and the cooked pasta.

I wanted a nice firm bite for the veggies so I didn’t cook them. Cook your veggies if you prefer.

Add 1/3 cup Balsamic dressing and stir and then add another 1/3 cup dressing.
Serve or cool before serving.
Enjoy any time hot or cold.

Polly Motzko
Copyright 2014



I found the Open Nature Balsamic Vinaigrette at Vons grocery store. It has only natural ingredients like what you would make at home, but you didn’t!


I found these wonderful veggies amazingly at the 99 Cent Store! Here in Las Vegas, they get way better merchandise than CA!
At any rate, I like this as a kind of vegetarian antipasto salad.
Make this your own by adding purple onion, minced garlic, mozzarella and anything else your heart desires.

Whole Wheat Rotelli Pasta, Italian Veggies and Balsamic Dressing is just the springboard where you can personalize it any way you like.

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