Italian Pasta Salad

[print-me do_not_print=”img”]INGREDIENTS:

For the Pasta Salad:

• 12 Oz. of Tri-Color Rotini Pasta

• 1 pint cherry tomatoes, sliced in half

• 1/2 sweet onion, diced

• 1 cup assorted olives, sliced

• 2 Cups Broccoli Florets

• 1 teaspoon seasoned salt

• 12 ounces cheddar cheese, sliced in match stick pieces

For the Zesty Italian Dressing:

• ¼ cup white wine vinegar

• 1 tablespoon Dijon Mustard

• 1/2 cup olive oil, or canola oil

• 2 cloves garlic, minced

• 1 teaspoon fresh thyme

• 1 teaspoon chopped fresh basil

• 1 teaspoon chopped fresh oregano

• 1/2 teaspoon salt

• 1/2 teaspoon crushed red pepper

• 1 teaspoon sugar

• 1/2 teaspoon fresh ground pepper


Place all the ingredients for the dressing in a glass jar or container with a tight fitting lid. Shake vigorously until well blended. Set aside. Cook the Rotini according to the package directions. Drain and place the pasta in a large mixing bowl. Drizzle a few tablespoons of the dressing on the noodles and toss to prevent them from sticking together. Place the broccoli florets in a large colander. Pour hot water (almost boiling) over the florets then rinse with cold water. Drain. The hot water will give the broccoli a lovely bright green color and take the raw edge off the vegetable. Add the broccoli to the bowl with the pasta. Add the tomatoes, onion, olives and seasoned salt. Pour the prepared dressing over the top of the pasta salad and toss gently to combine. Cover and refrigerate until ready to serve. Add the cheese just before serving. Refrigerate leftovers.

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