Monday, January 11, 2010

Italian Pasta Salad

Rotini tri-color pasta, vegetables and cheese served as a cold pasta salad by Kathy Johnston. None of the boxed versions found in super markets can compare to this homemade version. Great side dish for BBQ.
Serves 6 - 8.
  • 1 box Tri-Color Rotini Spiral Noodles
  • 1/2 cup Italian Dressing
  • 1/4 cup Medium Cheddar Cheese, cut into small cubes
  • 1 sm. can Black Olives, drained and chopped
  • 1/2 Red Bell Pepper, chopped
  1. Cook pasta according to package directions.
  2. Drain and rinse with cold water till pasta is no longer warm, toss with hands to ensure all the pasta cools while rinsing.
  3. In a large bowl, mix pasta, cheese, olives, red peppers and dressing, toss well to coat and mix.  If dry, add more dressing.
  4. Refrigerate at least 2 hours before serving for best results.

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