Like most pasta salads, this one is very versatile and forgiving when it comes to adding and subtracting ingredients. Use this one as a base to get the flavor of what you are making, and then you can adjust and make changes as you see fit. It doesn’t take long at all to come up with your very own version, trust me on that. I have been making this for years and I don’t think it ever comes out the same way twice, but it’s always delicious!
Check out what they are saying about this recipe over at Group Recipes:
“This is a simple pasta salad that is great for picnics, parties, or as a quick snack. The longer it sits, the better it tastes!”
Make this in the early morning or even the night before you plan to eat it. Then, just add a little more dressing when it’s time to serve and you’re going to get the best results.
Ingredients
1 lb. cooked rotini pasta (mulit-colored or plain), drained and cooled
2 cups raw broccoli florets, chopped
2 large tomatoes, seeded and diced
6 oz. sliced Hormel pepperoni, chopped
1 14oz. can medium black olives, sliced or chopped
6 oz. block colby-jack cheese, cubed small
1 1/2 cups Wish-Bone Italian dressing
1/4 cup Kraft finely grated parmesan cheese
Instructions
Add all ingredients except parmesan cheese to cooked pasta and mix well. If too dry add more dressing.
Sprinkle parmesan cheese on top and refrigerate.
The longer it chills, the better it tastes.
For a lighter version, use low-cal / low-fat italian dressing.
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Quick Tip: Try it with diced ham!
Thanks again to Group Recipes for this terrific recipe.
