Contributor: Unknown
2002 Cowley Cookbook
3 cups mini lasagna, cooked and drained. Rinse with cold water to cool quickly; drain well.
In large bowl, stir together:
3/4 cup Italian salad dressing
2/3 cup mayonnaise
1/4 tsp black pepper
1/4 salt
Stir in cool pasta and:
1 cup chopped fresh cauliflower
1 cup cubed cheddar cheese
1/4 cup chopped celery
1/4 cup finely chopped green pepper
1/4 cup slivered radishes
1 T chopped fresh parsley
Toss lightly until pasta and vegetables are evenly coated. Cover and refrigerate.
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