By Elisa Juarez
Pasta salad is like a work of art and color! Have fun with it, change it up, add whatever you like! Here is one of my versions.....
1 (16 oz.) package uncooked tricolor spiral pasta 2 stalks celery, chopped 1 cup chopped sweet bell peppers (red, orange, yellow) 1 pint grape tomatoes, halved 1 zucchini, chopped or thin sliced and cut into half-moons 1/2 cup chopped green onion 2 15-oz. cans cannellini beans, rinsed and drained 4 Mozzarella cheese sticks, cut into 1/2" pieces (or cut 1/2" cubes from a block of cheese, approximately 3/4 cup) 1/4 cup Mezzetta mild pepper rings 1 (16-oz.) bottle Italian-style dressing
Cook pasta according to package directions, al dente. Rinse under cold water and drain. Mix celery, bell peppers, tomatoes, zucchini, and green onion together in large bowl. Add beans, Mozzarella, pepper rings, and cooled pasta. Pour the dressing over the mixture and mix well. Chill before serving.
Makes 8-10 servings.
