italian pasta salad

★★★★★ 1
a recipe by
Laura Perovich
San Antonio, TX

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

★★★★★ 1
prep time 30 Min
cook time 10 Min

Ingredients For italian pasta salad

  • 16 oz
    tricolor rotini (spiral vegetable pasta)
  • 1 md
  • 6 md
    roma tomatoes
  • 1 bunch
    broccoli, bunch
  • 1 can
    sliced black olives
  • 1 bottle
    zesty italian dressing
  • 2 tsp
    salad herbs or tarragon
  • 1 tsp
    lemon pepper

How To Make italian pasta salad

  • 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