Italian Pasta Salad
Laura Perovich @CookingTexasStyle
- 16 oz
- tricolor rotini (spiral vegetable pasta)
- 1 medium
- 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
DO NOT OVERCOOK
Once cooked, drain and run cold water over it.
Place in large salad bowl.
Roma tomatoes have the best flavor. If you can't find Roma tomatoes then use cherry tomatoes and cut in half)
Pull apart if big clusters.
NOT SALAD SEASONING) and Lemon Pepper.
These spices give the salad a distinct flavoring.
That way the pasta and veggies absorb the flavor.
Just before serving add remainder of dressing and stir.
You can also add small Pepperoni slices (Optional)