Description
A classic, light pasta salad featuring Italian dressing. I much prefer it to a the heavy mayo-based varieties. Fast, simple, and easy to make in bulk for parties.
Ingredients
- 1 (16 ounce) package tricolor rotini pasta
- 1 ½ cups Italian-style salad dressing
- ½ cup diced pepperoni
- ½ cup diced salami
- ½ cup diced Cheddar cheese
- ½ cup diced Monterey Jack cheese
- ½ cup crumbled feta cheese
- ⅓ cup sliced black olives
- 12 cherry tomatoes, halved
- ½ medium cucumber, diced
- ⅓ medium red onion, diced
Instructions
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite
- about 8 minutes. Strain pasta and run it under cold water to stop the cooking process; you don’t want it to be mushy. Drain and transfer to a large bowl.
- Add salad dressing
- pepperoni
- salami
- Cheddar cheese
- Monterey Jack cheese
- feta cheese
- black olives
- cherry tomatoes
- cucumber
- and red onion to the pasta; toss to combine.
- Cover and let sit in the refrigerator for at least 1 hour before serving.
Prep Time: 40 mins
Cook Time: 15 mins
Total Time: 1 hr 55 mins
Servings: 12