Thursday, June 2, 2011
Colossal Chopped Salad
16 oz uncooked penne pasta
1 head romaine lettuce
1 large carrot
1/2 medium red onion
1 small head broccoli
2 plum tomatoes
1/2 cup sliced pitted ripe olives
1/2 cup grated fresh Parmesan cheese
1 cup Italian or ranch salad dressing
1. Cook pasta according to package directions; drain and rinse under cold running water. Spoon pasta onto large serving platter.
2. Meanwhile, thinly slice lettuce, carrot and red onion. Coarsely chop broccoli. Slice tomatoes into thin wedges.
3. Top pasta with lettuce, broccoli, carrot, onion, tomatoes and olives. Sprinkle Parmesan cheese over vegetables. Drizzle dressing over salad; toss to coat. Serve immediately.
Makes: 16 servings
Calories per Serving: 200