A recipe so colorful and easy that's going to be undoubtedly delicious. I paired it with some steak my mom brought over but it'll compliment pretty much anything. Enjoy!
Ingredients:
1 jar of roasted red bell peppers, sliced into strips.
1 small can of sliced black olives.
1 carrot, shredded. I went to target and they didn't have a regular carrot so I had to buy the baby ones. Definitely was not fun to shred them haha!
1 cup of Italian Dressing
3 broccoli florets, cut and steamed.
1 box of Tri-Color Rotini pasta or whatever you have on hand.
Directions:
First start of by boiling two pots of water.
Meanwhile, prep your veggies like so...
When boiling add pasta to one and the other broccoli. I like mine cooked but still kind of crunchy or al dente so to speak.
In a bowl combine peppers, carrots, cooked broccoli, olives and dressing.
As soon as pasta is done, rise with cold water to help it stop cooking as well as rinsing out the starch on noodles. Add to bowl and toss together.
Place noodles in refrigerator for about an hours or two before serving and enjoy!
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