Italian Pasta Salad

Laura Perovich Recipe

By Laura Perovich CookingTexasStyle

I just love this recipe. A hit at BBQ's on a hot summer day.


Recipe Rating:
 1 Rating
Prep Time:
Cook Time:

Ingredients

16 oz
tricolor rotini (spiral vegetable pasta)
1 medium
cucumber
6 medium
roma tomatoes
1 bunch
broccoli, bunch
1 can(s)
sliced black olives
1 bottle
zesty italian dressing
2 tsp
salad herbs or tarragon
1 tsp
lemon pepper
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Directions Step-By-Step

1
Cook pasta with salt according to package instructions.
DO NOT OVERCOOK
Once cooked, drain and run cold water over it.
Place in large salad bowl.
2
Stripe cucumbers with a fork (Place fork on end of cucumber and slide it down the length) then slice into discs
3
Cut roma tomatoes into bite sizes
Roma tomatoes have the best flavor. If you can't find Roma tomatoes then use cherry tomatoes and cut in half)
4
Use only the florets of the broccoli and some of the stem
Pull apart if big clusters.
5
Place, broccoli, tomatoes, olives(drained), cucumbers in a with the pasta.
6
Dust the salad with Salad Herbs or Tarragon (
NOT SALAD SEASONING) and Lemon Pepper.
These spices give the salad a distinct flavoring.
7
Use 2/3 of the bottle of Italian dressing.
That way the pasta and veggies absorb the flavor.
Refridgerate.
Just before serving add remainder of dressing and stir.
8
*TIP:
You can also add small Pepperoni slices (Optional)
9
Bon Appetit

About this Recipe

Course/Dish: Pasta Sides, Pasta Salads
Regional Style: Italian
Dietary Needs: Vegetarian
Collection: Food on the Run
Other Tags: Quick & Easy, Healthy