Garden Rotini Pasta Salad

Rose Mary Mogan


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.

☆☆☆☆☆ 0 votes
8 or more depending on portion size
25 Min
10 Min
Stove Top


1 lb
garden rotini pasta, cooked al dente'
2 large
shallots, chopped
2 c
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 oz
jar roasted red peppers, drained & chopped
1 1/2-2 Tbsp
fresh horseradish (from refrigerated section
1 jar(s)
garlic vinaigrette dressing 12 ounces, (1 1/2 cups)
1 1/2 tsp
steak seasoning
1 Tbsp
granulated garlic (not garlic salt)
3-4 clove
fresh garlic, minced


1These 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.
2Chop veggies and cube cheese and set aside till needed.
3Add the Vinaigrette and fresh horseradish to a large bowl and whisk together until blended.
4Add in the chopped vegetables, celery, shallots, minced garlic cloves and cubed cheese, then stir to blend together.
5Add in the chopped tomatoes and roasted red peppers and stir to mix together.
6Add 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.
7Serve with your favorite Entrée, I served mine with Barbequed Baby Back Ribs.

About this Recipe

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: American
Other Tag: Quick & Easy