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Erin's Outrageous Not-Just-Pasta Salad with Baked Tortilla Chips

September 2009

by 1 people

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This recipe comes from our Ultimate Lunch Party for Your Child's Class contest winner, 11-year-old Erin from East Yaphank, New York.

Makes: 4 servings

Ingredients

4 cups cooked tricolored corkscrew pasta

1 cup thawed assorted frozen vegetables

1/2cup sliced black olives

1/2cup balsamic vinaigrette

3 tablespoons parmesan cheese

Baked Tortilla Chips

Directions

In a large bowl, combine 4 cups cooked tricolored corkscrew pasta with 1 cup thawed assorted frozen vegetables and 1/2 cup sliced black olives. Add 1/2 cup balsamic vinaigrette and season with 3 tablespoons parmesan cheese. Serve with baked tortilla chips.

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