Garden Pasta Salad

submitted 8/31/2011 by Rick Smith

Ingredients-

• 1 pkg. (12 ounces) RONZONI Garden Delight Rotini
• Ken's Steak House® Lite Northern Italian dressing with Basil & Romano
• 4 oz. Vermont Sage Cheese, cubed (also available a WinnDixie)
• 1 jar (about 10 ounces) pitted Kalamata olives, drained
• 10 oz. grape tomatoes, sliced in half
• 1 small head of broccoli, chopped
• 1 can (15 oz.) of chick peas, drained
• Fresh snap peas to taste, cut into quarters
• 6 mini bambino eggplants (boiled & chilled)
• 1/2 cup quarted and marinated artichoke, drained & sliced
• 2-3 oz. Ramano, finely grated

Directions-

• Prepare pasta according to directions and place in refrigerator to chill.
• While pasta is chilling, prepare veggies and sage cheese cubes.
• Mix all ingredients with pasta in a large pot, stirring in salad dressing 1 Tbsp. at a time until all ingredients are lightly coated.
• Chill for 1 hour.
• Yield: 6-8 servings.

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Mini Bambino Eggplants are about the size of a superball, smaller then a golf ball. The plant grows to about 2 feet tall and produces lots of these small veggies that are delicious. Simply give them a boil to soften, then refrigerate to chill, and serve cold with a vegetable dip. Or, add them (boiled & chilled) to your Garden Pasta Salad... YUM!! Organic Seeds