Pasta Salad with a Zing!

Laurie Roberts


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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30 Min


15 Min


Stove Top


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

Cook pasta according to directions, drain and rinse in cold water.
Put cooked pasta in large bowl. Add olives, tomatoes, avocado, jalapeno peppers, and cubed cheese. Mix well together.
Salt and pepper to taste, then add 2/3 to full bottle of italian dressing, depending on how moist you like it.
Top with shredded parmesan cheese.
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