Recipe for cooking caesar pasta salad

Super Salad Recipes :: Large Yield Salads

Caesar Pasta Salad

6 1/4 lb. spiral or corkscrew pasta
4 1/4 lb. broccoli florets
3 1/2 lb. cauliflower florets
6 1/4 C. cucumber, cut into 1/2-in. pieces
6 1/4 red bell peppers, seeded and cut into 1/2-in. pieces
3 qt. plus 1 C. Caesar dressing
4 1/4 C. grated Parmesan cheese
3 lb. cherry tomatoes, halved
1 1/2 C. lemon juice
3 C. parsley, chopped (optional)

Cook pasta in boiling salted water about 8 min. or until al dente. Drain and set aside to let cool.

Place broccoli and cauliflower in a steamer basket over boiling water. Cover and steam 3 min. Remove from steamer basket. Rinse under cold water and drain well. Transfer broccoli and cauliflower to pasta.

Add cucumber and bell pepper. Add salad dressing and Parmesan. Toss.

Add lemon juice and cherry tomatoes just before servings. Sprinkle with parsley.