Tuesday, June 23, 2009

Pasta Salad

This is one of Mary Lynn's recipe and I'll let you in on a secret.  The reason that this tastes so good and BURSTS with flavor is because it has a whole bottle of italian dressing in it!  But no worries, I normally make it with fat free italian so at least that's somewhat healthy ;).  Everytime I bring it to a BBQ/cookout it's eaten right up!

Pasta Salad
(Source: Momma N.)

  • 1 lb tri-colored rotini pasta
  • 1 bellpepper (red, yellow, orange, green - use whatever you like to add color!), diced
  • 1/2 red onion, diced
  • 1 stem broccoli, cut into bit size florets
  • 1 pint cherry or grape tomatoes, cut into halves (or fourths if very large)
  • 8 oz cheddar cheese, cubed
  • pepperoni (optional - I typically leave it out)
  • 16 oz light italian dressing

  1. Cook pasta per package instructions.  Drain and rinse with cool water.
  2. While pasta is cooking, prepare peppers, onions, tomoatoes, broccoli, cheese, and pepperoni.  Add pasta and prepared items to cooled pot.  Add italian dressing and stir until well mixed.
  3. Place pasta salad in refridgerator at least 2 hours (the longer the better...I prefer mine to sit overnight!).  Keep chilled until ready to serve.

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