Meg What's for Dinner? Rainbow Pasta Salad

Perfect for a picnic or a potluck! This chop and wait dish is even better in a day or two. It's beautiful, easy, and impressive. There's something so fun about RoyGBiv ya know?

Summer is THE TIME for potlucks and barbecues. This sort of dish is a crowd pleaser and it can be made ahead! This one isn't too hard for the culinary challenged! Who doesn't like pasta salad? Leave out the meat and cheese, and it's a lovely vegetarian option! You can always use different veggies but this is my favorite combination to date!

Let it soak up the sauce overnight. It's even better after some time.

This has been an experiment that kept getting added onto. It was a happy accident that all of these colors happened. I spied it with my little eye, and I rearranged the ingredients into rainbow order.

Meg's Rainbow Pasta Salad

Incredients in color order (from pic):

• 1/2 cup or what you have of sundried tomatoes

• 1 cup 1/2ed or more cut up cherry tomatoes

• 1 cup or one whole orange bell pepper (optional)

• 1 cup or one whole yellow bell pepper

• 1 head of broccoli

• 2/3 to one package of the mozzarella balls in oil and herbs tubs cut up

• 1/2 to a whole summer sausage. I used the turkey one from Trader Joe's often!

• 1 small purple onion

• 1 can black olives chopped

• boil one package of fusilli pasta the spiral one 15 oz we use barilla gluten free

• italian dressing 1 bottle ash

• olive oil to taste

• salt and pepper

Directions should always be short and to the point.

1. Boil pasta (while it's cooling in a colander chop the veggies etc).

2. Dice all ingredients

3.Combine all ingredients in a large bowl.

4. Add about 1 and a half cups of italian dressing to the mixture and stir well. Drizzle a little olive oil on top and stir more. I like using the oil with herbs from the mozzarella tub!

5. Cover and cool Pasta salad ideally overnight.

6. Salt and Pepper to taste

Stir and serve!