Erin's Outrageous Not-Just-Pasta Salad with Baked Tortilla Chips
- 4Servings
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
- Baked Tortilla Chips
Preparation
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.
