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1 (16 ounce) package uncooked spiral pasta
1/2 cup thinly sliced carrots
2 stalks celery, chopped
1/2 cup chopped green bell pepper
1/2 cup cucumbers, peeled and thinly sliced
2 large tomatoes, diced
1/4 cup chopped onion
Balsamic vinaigrette, to taste, or roughly 32 ounces of Italian dressing
1/2 cup grated Parmesan cheese
Optional - I sometimes add a pound of boiled, cooled, and chopped North Carolina wild shrimp, or about a cup of
sliced deli ham.
Cook pasta in large pot of boiling water, then rinse in a colander under cold water, and drain. Mix chopped carrots,
celery, cucumber, green pepper, tomatoes, and onion together in large bowl. Combine cooled pasta and vegetables
together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well. Chill for one hour
before serving.
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