Rachelle's Never Dry Pasta Salad

Rachelle Garner


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.


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12 side portions
25 Min
10 Min
Stove Top


Add to Grocery List

  • 1 box
    tri colored rotini
  • 1 bottle
    kraft fat free house italian dressing
  • 1 Tbsp
    penzey's italian dressing seasoning (or a packet of italian dressing seasoning)
  • 4 oz
    extra sharp cheddar cheese (cubed)
  • 4 oz
    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 c
    parmigiano-reggiano, grated

How to Make Rachelle's Never Dry Pasta Salad


  1. Chop all vegetables and cheeses as described on ingredients list
  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)
  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.
  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.
  5. Combine cool pasta with hot pasta and vegetables in the large glass bowl. Toss
  6. Add the olives, Italian dressing seasoning and half a bottle of Italian dressing. Toss
  7. Add cubed cheese and Parmesan cheese along with 1/2 of the remaining Italian dressing. Toss. Place covered in refrigerator.
  8. Once the salad is cold add the remaining Italian dressing and serve.

Printable Recipe Card

About Rachelle's Never Dry Pasta Salad

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: American
Other Tags: Quick & Easy, For Kids

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