So, one Saturday last summer, one of my daughters and I made a visit to a local farmer’s market to get some fresh produce. I love to see the variety of selection that is usually there and it just so happened that one of the vendors there was offering fresh cabbage. My family loves cabbage and there are so many different ways to use this versatile veggie! Well, the prices were reasonable and I selected both a green AND purple variety to bring home. This recipe is the result of how I used those two heads of delicious cabbage.
This salad is a cool and delicious choice for those pot luck dinner and carry in lunches. Full of fresh veggies, colorful rotini pasta and flavored with Italian dressing, it’s so simple and fresh, you’ll be getting requests for seconds and the recipe! Enjoy!!
Cook pasta according to package directions. Drain and cool slightly. In a large bowl, add Italian dressing, Italian seasoning and garlic powder to pasta and combine gently. To the pasta mixture, add mushrooms, tomatoes, bell peppers, onion, peppercinis and about a quarter of the peppercinis juice and gently fold together. Chill three to four hours or overnight and stir before serving.
This seafood salad is so quick and easy to put together! It’s cool, refreshing and you’ll be able to spend more time enjoying it than you’ll spend putting it together.
I’m kinda picky when it comes to texture for this salad and, although a food processor comes in handy, I prefer to use a pastry blender to chop the imitation crab meat. This lets me have a little more control over the texture and consistency of this yummy salad. Enjoy!! 🙂