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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 15 |
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I used to hate all pasta salads until my best friend's mom made one a few years back. I tried a small bite of it and loved the flavor. The dressing used gives it a nice kick. I cook the pasta the night before and mix in the dry ranch, cucumber, pepperoni, olives, and half of the bottle of dressing to let the flavors mix overnight. The next day I add the cheeses and the remaining dressing. It's the perfect summer side dish and always goes quick at cookouts. Ingredients:
1 (16 ounce) box rotini pasta, cooked to your liking according to box |
8 ounces robusto italian dressing |
1 (1/2 ounce) packet ranch dressing mix |
1 cucumber, peeled and chopped |
3 1/2 ounces diced pepperoni |
2 1/4 ounces sliced olives, drained |
4 ounces monterey jack cheese, cubed |
4 ounces cheddar cheese, cubed |
1/2 cup shredded mozzarella cheese |
Directions:
1. Cook the pasta, drain, and pour into large bowl.
2. Add chopped cucumber, dry ranch, pepperoni, and olives to pasta.
3. Stir well then add half the bottle of dressing.
4. Cover and let sit overnight.
5. The next day add cheese cubes, shredded mozzarella, remaining dressing, and stir well.
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