garden rotini pasta salad

Name: Garden Rotini Pasta Salad
Prep time: 25 min
Cook time: 10 min
Yield: 8
Cuisine: American
Ingredients: 1 pound(s) garden rotini pasta, cooked al dente'; 2 large shallots, chopped; 2 cup(s) irish cheddar cheese,cubed or cheese of your choice; 2 stalk(s) celery, chopped or more if desired; 4 medium roma tomatoes- rough chopped; 8 ounce(s) jar roasted red peppers, drained & chopped; 1 1/2-2 tablespoon(s) fresh horseradish (from refrigerated section; 1 jar(s) garlic vinaigrette dressing 12 ounces, (1 1/2 cups); 1 1/2 teaspoon(s) steak seasoning; 1 tablespoon(s) granulated garlic (not garlic salt); 3-4 clove(s) fresh garlic, minced

91 Pinches 11 Photos

Rose Mary Mogan

Sauk Village, IL

Updated on May 27, 2015

I created this light summer salad to go with the Grilled Baby Back Ribs that my daughter Briana made today. I used ingredients I had in the pantry. Of course the longer you allow the salad to marinate the more intense the flavors will become. I used what I had and you can too, I didn't have any fresh sweet or Bell Peppers, so I used a Jar of Roasted Red peppers, it made a great side salad to accompany the Ribs. Plus it Is so simple and easy to put together. Spring and summer is the perfect time for a salad, and this one does not disappoint.

Rate

prep time 25 Min

cook time 10 Min

method Stove Top

yield 8 or more depending on portion size

Ingredients

1 pound garden rotini pasta, cooked al dente'
2 large shallots, chopped
2 cups irish cheddar cheese,cubed or cheese of your choice
2 stalks celery, chopped or more if desired
4 medium roma tomatoes- rough chopped
8 ounces jar roasted red peppers, drained & chopped
1 1/2-2 tablespoons fresh horseradish (from refrigerated section
1 jar garlic vinaigrette dressing 12 ounces, (1 1/2 cups)
1 1/2 teaspoons steak seasoning
1 tablespoon granulated garlic (not garlic salt)
3-4 cloves fresh garlic, minced

How To Make garden rotini pasta salad

Step 1

These are some of the main ingredients for the salad. Cook pasta until Al Dente, according to directions on package. Then rinse drain an set aside till needed.

Step 2

Chop veggies and cube cheese and set aside till needed.
Step 3

Add the Vinaigrette and fresh horseradish to a large bowl and whisk together until blended.
Step 4

Add in the chopped vegetables, celery, shallots, minced garlic cloves and cubed cheese, then stir to blend together.
Step 5

Add in the chopped tomatoes and roasted red peppers and stir to mix together.
Step 6

Add in the cooked pasta and seasoning, stir till bended together, then chill a few hours before time to serve to allow flavors to blend together. Stir just before serving.
Step 7

Serve with your favorite Entrée, I served mine with Barbequed Baby Back Ribs.
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