Pasta Salad

This is always a hit and makes a nice summer side dish for most any occasion! -Claire

Tri-colored pasta noodles
Fat free Italian Salad dressing (store brand works fine)
garlic powder to taste
vegetables such as broccoli, asparagus, cucumbers, tomatoes, carrots, peppers, tomatoes-whatever you like and is on sale or fresh in your garden!

Cook pasta according to package directions. Cut all vegetables into bite sized pieces. If you plan to use asparagus and/or broccoli, blanch them by placing them in a colander while pasta is cooking and when pasta is done, pour the pasta with water into colander and rinse and stir with cool water. The hot pasta and water will cook the broccoli and or asparagus just enough. After draining well, pour pasta into a bowl and add salad dressing, garlic powder and vegetables, stir well. You may need to add additional salad dressing later as the pasta will soak up the dressing. Refrigerate, keeps well for a couple of days.