 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
A zesty pasta salad that eveyrone loves. Make the night before, stir and taste the next morning, and add dressing or spices if needed. Ingredients:
1 box rotini pasta, or veggie rotini pasta |
olive oil |
kosher salt |
1/2-3/4 red onion, chopped |
3/4 small package prewashed/cut borcolli florets, stems cut off, and cut into smaller pieces |
1 small jar mushroom slices, drained (optional) |
3/4 can jumbo ripe olives, drained, cut in half lengthwise |
1 small tub grape tomatoes, cut in half lengthwise |
1 t. pimentos |
2 t. chopped garlic |
garlic pepper |
seasoned salt |
2 - 3 t. salad supreme seasoning |
1 c. fresh grated parmesan, or 1 c. small mozzerella cubes |
1 bottle good italian dressing (ken's 3 cheese italian is good) |
Directions:
1. Add Olive Oil and 2 pinches Kosher salt to pot of boiling water
2. Add pasta, and cook until al dente
3. Drain and rinse with cool water (yeah, I know...the chefs on FN say not to rinse, but, I hate that starchiness, was taught to rinse and I can tell it when I don't, lol; also, rinsing with cool water helps cool it down to mix in with your other ingredients...but if you prefer to not rinse, go for it. lol)
4. In large mixing bowl, add all ingredients except dressing
5. Add pasta
6. Add about 3/4 bottle dressing
7. Toss well
8. Place in fridge overnight.
9. Taste the next morning, stir, and add more dressing/seasoning if needed.
|
|