PASTA, PASTA, PASTA BABY

 

tri colored pasta
HERE’S THE BASE NOW LET’S DO THE REST!

 

The secret to my pasta salad is the delicious dressing I am sharing with you! My dressing is fire roasted Rotel and Italian salad dressing.

My salad contains pasta, cucumber chunks, cherry tomatoes, grated carrots, green peas, sliced green and red bell peppers, sliced red onions, celery, shredded provolone cheese and sliced black olives.

First things first, pour the salad dressing into a bowl slowly add the Rotel, Italian seasoning, 1/2 (3 oz.) package dry spaghetti sauce mix, and seasoning salt, whisk together and taste until it is perfect for you, set aside.  1 pound tri-colored pasta, cook according to the box directions. When done drain the pasta and set aside until cool.  After the pasta is cool dump it into a large bowl.  Start adding the vegetables. 1/2 cup cucumber chunks, 1/4 pound cherry tomatoes, 1/8 cup grated carrots, 1/8 cup green peas, 1/4 cup sliced green and red bell peppers, 1/4 cup sliced red onions, 2 sliced celery stalks, and 1/2 cup sliced black olives and 1/2 cup cheese.  Pour on the dressing and mix well.  Refrigerate for at least 2 hours. Add the cheese on top when you are ready to serve.

If I serve this as a main dish, I frequently add 1/2 pound sliced pepperoni. This salad pairs well with sliced seasonal fruit, toasted Italian bread, and chilled Soave wine.

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