Garden Pasta Salad

Satan Called.  He wants his weather back.  It's been 574 degrees for about 800 days in a row now.  Well that might be a SLIGHT exaggeration, but you get my drift.  Then we have this stupid little thing called HUMIDITY that not only makes my hair look like Ronald McDonald's, but it contributes to this other stupid little thing we have called a HEAT INDEX.  When you combine the humidity of 2 million percent with the actual temperature of 574 degrees, you get a heat index of 8,000 degrees.  That's what it actually feels like outside.  Yep.  8,000 degrees.  Like the surface of the sun.  Mr. Devilish Dish says I exaggerate too much.  I say he is NOT hot natured like me.  The only thing you can do to survive in heat like this is eat popsicles that have booze in them, and float in the pool.  Oh yeah and eat salad.  Really yummy, crisp, cool pasta salad like this one.  Full of crisp, cool veggies from the garden.  Happy Summer!

The ONLY way to beat the heat!

The Garden Pasta Salad Line-Up

Combine chopped veggies
in a large bowl.

Add cooked, drained and cooled pasta.

Pour Italian Salad Dressing over all.

Add Parmesan Cheese.

Mix well and refrigerate for 1 hour.

Enjoy!

Garden Pasta Salad

1 (16 ounce package) fusilli pasta
2-3 carrots, thinly sliced
2-3 stalks celery, thinly sliced
1 green pepper, chopped
1 cucumber, peeled and chopped
2-3 Roma tomatoes, chopped
1-2 red onion, chopped
1 large bottle Italian salad dressing
1/2 cup grated Parmesan Cheese

Cook pasta in large pot of boiling, salted water until al dente.  Rinse under cold water and drain.  Set aside.  Combine carrots, celery, cucumber, green pepper, tomatoes and onion together in a large bowl.  Add pasta and stir.  Pour salad dressing over all, add Parmesan cheese and mix well.  Chill for 1 hour before serving.

NOTE:  I made this the night before, and added the tomatoes just before serving.

Prep Time:  Approximately 25 minutes     Cook Time:  Needs to Chill 1 hour