June 16, 2011
Italian Pasta Salad
Italian Pasta Salad
Serves 6-8 as a side dish
1 box tri-color rotini pasta
1 bottle creamy Italian dressing
1 package turkey pepperoni cut into thin ½ inch slices (or the mini pepperoni’s now are a fun addition, and no slicing!)
1 sweet red pepper or 1 medium tomato, diced
1 package shredded Italian blend cheese
Kraft or store-brand grated parmesan cheese (or fresh parmesan)
1 small can chopped black olives, optional
Garlic powder
Italian seasoning
Boil the pasta according to package directions. Drain the pasta in a colander and rinse with cold water until cool. Place pasta in a large mixing bowl. Add in approximately ¾ cup of dressing (mix this up and make sure the pasta is well covered with dressing. If not, add more dressing to your liking). Mix in the pepperoni and red pepper (if you use a tomato instead, add it in toward the end or it will get mushy and discolor the salad). Mix in ½ cup shredded Italian cheese. Sprinkle the mixture with garlic powder and Italian seasoning (don’t add too much or these will overpower the salad). Mix in the black olives. Sprinkle with parmesan cheese. Cover and store salad in the refrigerator. The pasta tends to soak up the dressing after a day in the refrigerator. If desired, add in more dressing to freshen up the salad.
