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

September 2009
Erin's Outrageous Not-Just-Pasta Salad with Baked Tortilla Chips

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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
  • 1/2 cup sliced black olives
  • 1/2 cup balsamic vinaigrette
  • 3 tablespoons parmesan cheese
Directions
  1. 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.