Italian Pasta Salad

Recipe Rating:	1 Rating5
Categories:	Italian, Pasta Sides, Pasta Salads, Quick & Easy, Vegetarian, Healthy
Collections:	Food on the Run
Keywords:	easy, simple, pastasalad, SummerDish
Prep Time:	30 Min
Cook Time:	10 Min

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

Pinched by saladoff, and 120 more.

Laura Perovich

Lightly Salted

San Antonio, TX (pop. 1.3M)

CookingTexasStyle

Member Since Dec 2011

Laura's Notes:

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

Directions

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.

Stripe cucumbers with a fork (Place fork on end of cucumber and slide it down the length) then slice into discs

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)

Use only the florets of the broccoli and some of the stem
Pull apart if big clusters.

Place, broccoli, tomatoes, olives(drained), cucumbers in a with the pasta.

Dust the salad with Salad Herbs or Tarragon (
NOT SALAD SEASONING) and Lemon Pepper.
These spices give the salad a distinct flavoring.

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.

*TIP:
You can also add small Pepperoni slices (Optional)

Bon Appetit