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Rigatoni Salad
Recipe Courtesy North Dakota Wheat Commission

12 ounces rigatoni, cooked
1 to 2 cups chopped greens, such as arugula or crisp lettuce
1 bag (10 ounces) frozen snow peas or sugar snap peas, unthawed
pound cherry tomatoes, halved
1 medium red or yellow bell pepper, cut into narrow strips (can use of each color as well)
red onion, cut into stripes
1/3 cup sliced black olives
1/3 to cup Italian salad dressing
Grated Parmesan cheese

Combine all ingredients except Parmesan in a large salad bowl. Toss gently to mix
and coat all ingredients. Sprinkle with Parmesan, if desired.

Note: Vary the amounts of
each ingredient according to your taste. You may substitute steamed green beans (whole or
cut) for the peas; or add steamed sliced carrots, zucchini or yellow squash.

Nutritional Information
Makes about 8 servings.