1- 16oz box of Meullers Rigatoni (or brand of choice)
1 cup Genoa salami (cubed)
1/2 cup Honey Ham (cubed)
1 cup zucchini (quartered & sliced - 1/4" thickness)
2/3 cup yellow summer squash (quartered & sliced-
1/4'' thickness)
2/3 cup diced green bell pepper (packed lightly)
2/3 cup diced orange bell pepper (packed lightly) - Do Not Substitute
1/2 cup diced red onion
1- 12oz jar of Naturally Fresh Coleslaw Dressing
2 TLBS butter or equivalent
1/2 cup shredded cheddar cheese (just plain cheddar)- optional
1/2 cup grape tomatoes (halved)- optional
Cooking time: 12-15 minutes
Total time: 20-25 minutes
Chill time : 30 minutes
Note: This recipe will lose flavor if chilled for more than an hour; don't hold it overnight.
Cook rigatoni according to directions on package, adding 2 TLBS of butter to boiling water. Once pasta is cooked to desired tenderness, remove from heat; place in strainer, adding ice to chill pasta to keep it from over cooking. When pasta is cool (no longer steaming) place in large mixing bowl; add next seven ingredients. Toss veggies into pasta and add slaw dressing. Toss pasta again until dressing is blended evenly.
If you want to give it an extra touch, top with shredded cheddar and place halved grape tomatoes on top.
Final Note: If you cannot find Naturally Fresh Coleslaw dressing in the produce section in your area, you'll want to look for one that contains ground mustard seed. If you can't find one, don't worry, just plain ol' slaw dressing will work.
©2012, Frances L. Sunday
