Pasta Salad with a Zing!

Laurie Roberts

By
@Luv2TryNew

Sometimes we just don't feel like having a heavy meal. This salad works for us because it is filling and satisfying, and it's ready in no time. It's a great side dish, but have it as your main with some buttered crusty bread and you won't be disappointed. The flavors just pop and the jalapeno peppers give it a nice little bite. I love pasta salad but wanted something a little different. My husband is a meat and potatoes kind of guy normally, but he loves this so much he doesn't even feel like he's missing out.


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Comments:

Serves:

6-8

Prep:

30 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

18-24 oz
tri-color rotini pasta
1 can(s)
black olives, sliced (1 heaping cup)
1 c
cherry or grape tomatoes, sliced
1 large
avocado, diced
1/2 c
jalapeno peppers, finely diced (i use mezzetta deli-sliced tamed)
1/2-3/4 c
cheese, cubed (pepperjack, monterey jack, mozzarella - your choice)
1/2 c
parmesan cheese, shredded
1 bottle
(16 oz) kraft zesty italian dressing & marinade
salt and pepper to taste

Directions Step-By-Step

1
Cook pasta according to directions, drain and rinse in cold water.
2
Put cooked pasta in large bowl. Add olives, tomatoes, avocado, jalapeno peppers, and cubed cheese. Mix well together.
3
Salt and pepper to taste, then add 2/3 to full bottle of italian dressing, depending on how moist you like it.
4
Top with shredded parmesan cheese.
5
You could also add in some diced red or purple onion for a bit of crunch and added great flavor.

About this Recipe

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: American