I always admired how Granny cooked. A little of this, a dash of that. She had a recipe, but she didn't really follow it. After all, she had been cooking for so long that she knew exactly what a recipe needed without the cookbook. In some ways, I modeled my cooking style after hers. If you have been following me and my recipes for a while you know there is a lot of flexibility in most of them. I rarely use exact amounts. More of a ballpark estimate. I love this since everyone has different tastes and preferences and this style allows for everyone to get what they want.
Granny doesn't cook much anymore. Times have changed and now I'm the one in the kitchen making her dinner when I'm home.
Like many of my recipes, this one is not hard to make. You can also add halved cherry tomatoes and/or sliced olives. Enjoy!
- 1 box tri-colored rotini
- 1 bottle Italian dressing (lately I've been using the roasted red pepper Italian dressing and love it!)
- 3-5 cups chopped broccoli, cauliflower and carrots (depends on how much you love vegetables)
- Optional: halved cherry tomatoes, sliced olives (I did not use them in the pictured recipe)
- Cook the pasta according to instructions; drain
- Steam the broccoli, cauliflower and carrots (do not over cook)
- Add both to a mixing bowl and leave on the counter for about an hour until it cools off
- Drizzle 1/2 cup Italian dressing on the pasta and mix well (This keeps it from sticking together)
- Place it in the refrigerator for several hours
- Add half the bottle of Italian dressing and mix well
- The next morning, add the remainder of the dressing and mix well
- Chill for a few more hours and serve
***This is best made the day before the meal or event. I usually make it in the early evening, follow the instructions and add the rest of the dressing the next morning.***