Summer Macaroni Salad

Yield: 6 servings

Ingredients

16 ounces macaroni, uncooked

1/2 cup red onion, diced

1/2 lb. broccoli florets

1/2 lb. cauliflower florets

1 lb. cherry tomatoes

2 ounces juliene pepperoni

2 ounces black olives, sliced

4 ounces feta cheese, crumbled

2 cups Italian dressing ( oil based)

Add To

Directions:

Cook pasta as directed. Rinse with cool water and drain. Add the vegetables and remaining ingredients and mix well. Refrigerate several hours or overnight to blend flavors.

Please note that some ingredients and brands may not be available in every store.

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