Rating: 4.55 stars
12 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

The key word in this recipe is ZESTY! Serves well with any kind of meal, or by itself as a salad for lunch. I add cottage cheese on the side of the dish. Parmesan cheese sprinkled on top is a nice addition, as well. Add zesty Italian salad dressing to taste. For large amounts, don't be surprised if you use an entire large bottle!

Recipe Summary test

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Place pasta in the pot and cook 8 to 10 minutes, until al dente. Drain and rinse in cold water.

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  • In a large bowl, mix cooked, cooled rotini with the carrots, red bell pepper, yellow bell pepper, green bell pepper, green onions, purple onion, broccoli, tomato, and celery. Sprinkle with feta cheese and toss with Italian dressing to serve

Nutrition Facts

426 calories; protein 13.6g; carbohydrates 51.5g; fat 20.4g; cholesterol 18.7mg; sodium 971.5mg. Full Nutrition
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