Description
This Classic Italian pasta salad recipe is perfect for family picnics, BBQ cookouts, cocktail parties, and more. Made with a variety of vegetables, tri-color Rotini noodles, and Italian Dressing.
Ingredients
- 16 oz Tri-colored Rotini/Fusilli Pasta
- 4 Qts Water & 1 Tbs Salt
- 16 oz Zesty Italian Dressing
- 1 Large Cucumber, Chopped
- 1 Cup Fresh Broccoli Florets, Chopped
- 1/2 Cup Red Onions, Chopped
- 1/2 Cup Grape Tomatoes, Sliced
- 1/4 or 1/2 Cup Sliced Black Olives
- 1/2Â Cup Grated Parmesan Cheese
- 2 Tsps Parsley Flakes
- 1/2 Tsp Italian Seasoning
- 1/4 Tsp Black Pepper
Instructions
- Fill a large pot with cool water and salt, then place over high heat.
- After 10 minutes, or once the water comes to a boil, add the pasta and boil for 10 minutes, then strain the water.
Rinse the pasta with cold water and set pasta aside in a mixing bowl to chill. - Meanwhile, peel the cucumbers and onions, then chop them into small pieces.
Make sure to cut around the seeds in the cucumbers. You do this by first peeling the cucumber, slicing it in half lengthwise, then scooping out the seeds, before dicing them into relatively even cubes. - Slice the Broccoli stalk as high as possible, then break off individual broccoli pieces and slice into small florets.
To blanch them: Boil some water in a big pot, bring it to a boil then cut the fire off. Then place the broccoli in a strainer, then dip them into the for 20-30 seconds. - Slice the grape tomatoes into pieces of 3.
- Add the chopped vegetables to the dressing, then stir in well again.
- Add in the dressing and toss well.
- Lastly, add in the seasonings and cheese to the bowl and stir well.
- Cover with plastic wrap, then place in the refrigerator to chill.
Nutrition
- Serving Size: 8
