This Garden Pasta Salad recipe is quick and easy to make. It’s perfect for mid-summer meals and picnics.
Did you know? A zucchini has more potassium than a banana.
1 1/2 cup elbow or small shell macaroni
1 large tomato, diced
1 cup zucchini, chopped
1/3 cup bottled Italian dressing
2 tsp. parsley, chopped
1/8 tsp. black pepper
Boil water with a small amount of salt in a large pan.
Cook pasta until tender, stirring occasionally.
Drain pasta and allow it to cool slightly.
Place pasta, diced tomatoes, and chopped zucchini in a large serving bowl.
Add dressing to moisten.
Add parsley and black pepper, and toss lightly.
Serve warm or cold.
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