rachelle's never dry pasta salad

Name: Rachelle's Never Dry Pasta Salad
Prep time: 25 min
Cook time: 10 min
Yield: 12
Cuisine: American
Ingredients: 1 box(es) tri colored rotini; 1 bottle(s) kraft fat free house italian dressing; 1 tablespoon(s) penzey's italian dressing seasoning (or a packet of italian dressing seasoning); 4 ounce(s) extra sharp cheddar cheese (cubed); 4 ounce(s) dry mozzerella cheese (cubed); 1/2 - medium sized onion (minced); 1/4 - green bell pepper (minced); 1/4 - red bell pepper (minced); 1 can(s) sliced black olives; 1/2 cup(s) parmigiano-reggiano, grated

32 Pinches 1 Photo

Rachelle Garner

Beckley, WV

Updated on Jan 20, 2014

This is a simple pasta salad that doesn't require much more than what you have in your pantry. The greatest thing about it, besides its deliciously robust flavor is the fact that it never dries.

Rate

prep time 25 Min

cook time 10 Min

method Stove Top

yield 12 side portions

Ingredients

1 box tri colored rotini
1 bottle kraft fat free house italian dressing
1 tablespoon penzey's italian dressing seasoning (or a packet of italian dressing seasoning)
4 ounces extra sharp cheddar cheese (cubed)
4 ounces dry mozzerella cheese (cubed)
1/2 - medium sized onion (minced)
1/4 - green bell pepper (minced)
1/4 - red bell pepper (minced)
1 can sliced black olives
1/2 cup parmigiano-reggiano, grated

How To Make rachelle's never dry pasta salad

Step 1

Chop all vegetables and cheeses as described on ingredients list

Step 2

Cook pasta according to box directions(I actually slightly over cook my pasta for pasta salad it tends to soak up the flavors a little better)
Step 3

Drain pasta. Remove about a cup of the hot pasta and place in large glass bowl. Place all vegetables on top of hot pasta and cover.
Step 4

While the hot pasta is bringing out the flavors in the vegetables rinse the remaining pasta in cool water until the temperature of the pasta is cool to the touch.
Step 5

Combine cool pasta with hot pasta and vegetables in the large glass bowl. Toss
Step 6

Add the olives, Italian dressing seasoning and half a bottle of Italian dressing. Toss
Step 7

Add cubed cheese and Parmesan cheese along with 1/2 of the remaining Italian dressing. Toss. Place covered in refrigerator.
Step 8

Once the salad is cold add the remaining Italian dressing and serve.
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