Laura Perovich Recipe

Italian Pasta Salad

By Laura Perovich CookingTexasStyle


Recipe Rating:
Prep Time:
Cook Time:

Laura's Story

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

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

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

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3 Comments

user
rose healey rosehealey123
Jun 13, 2013
Sounds wonderful, will be bringing it to St Mary's Pot Luck Dinner this week end. Yummy!
user
Sara Gray cookenHi
Feb 25, 2012
This is just what I was looking for ... can't wait to try this out on the family!
user
Katha Heckert emi
Feb 11, 2012
This is good! You can also add mozzarella sticks sliced up.