Italian Pasta Salad
Pasta salad is one of my favorite summertime meals. The versatility is never ending so it's always new, but always easy. Add a loaf of crusty bread and fresh lemonade or iced tea and you have a terrific beat-the-heat dinner. Making pasta salad is so simple and this formula will help you on your way to being a pasta salad expert.
Hands-On Time: 15 minutes
Ready In: 1 hour and 15 minutes
Yield: 8 servings
8 oz. uncooked rotini pasta
4 cups of a combination of the following:
diced salami or pepperoni
diced mozzarella cheese
diced plum tomato
halved black olives
diced green peppers
2 cups Italian dressing*
Parmesan cheese for garnish
- Cook the pasta until done to desired tenderness and drain well. Al dente is best since soaking in dressing can cause the pasta to become mushy. Cool completely.
- Toss with meat, mozzarella, tomato, olives, peppers, beans and dressing.
- Garnish with parmesan cheese.
- Chill for an hour before serving.
There are some salads that need a bit more or less dressing, but if you do it often enough, you can get a good idea what is needed beforehand.