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 & 2 Tsp Salt
- 24oz Zesty Italian Dressing (approx. 1.5 bottles), divided
- 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
- 1/2 Cup Grated Parmesan Cheese
- 2 Tsps Parsley Flakes
- 1/2 Tsp Italian Seasoning
- 1/4 Tsp Black Pepper
Instructions
- Place a large pot over high heat
- Add 2.5 qts of cold water and 1 tsp salt, then stir well.
- After 10 minutes, or once the water comes to a boil, add the pasta.
- Boil for 10 minutes.
- Once the pasta is done, drain the hot water, and rinse with cold water for about 2 minutes.
- Cut off the Broccoli stalk, cut half of the stem, then break off the florets.
- Blanching the Broccoli: Add 1.5 qts water to a medium pot, add 1 tsp of salt, and stir well.
- Place over high heat.
- Once the water comes to a boil, add the broccoli florets and boil for 2 minutes.
- Meanwhile, fill a large bowl with ice cubes and cold water.
- Scoop out the broccoli florets and place them in the bowl of ice water.
- After 3-4 minutes, remove them and set them aside.
- Peel and dice up the cucumber, chop the onion into small pieces, then slice the tomatoes into three pieces.
- Add the pasta to a big mixing bowl.
- Add in 1 full 16oz bottle of dressing and seasonings, then fold well.
- Add in the vegetables and olives, then fold well.
- Add in the Parmesan cheese, then fold well.
- Cover with plastic wrap, then refrigerate to chill.
Notes
- Keep the pasta al dente: Don’t overcook your pasta! Boil it until it’s tender but still firm to the bite. The pasta will naturally soften as it absorbs the dressing while chilling, so starting firm keeps it from getting mushy.
- Don’t skip the cold rinse: As soon as you drain the hot water, rinse the pasta with cold water for 30 to 40 seconds. This instantly stops the cooking process and washes away excess starch, so your noodles don’t stick together.
- Dry ingredients thoroughly: Water is the enemy of a flavorful salad! Make sure to pat down any vegetables you may have rinsed and ensure the pasta is well-drained before mixing so your dressing stays potent and doesn’t get watered down.
- Blanching the broccoli: If you’re using fresh broccoli, blanching is a must to soften it and for that vibrant color. Just make sure you don’t boil it too long. If you do, you’ll lose that vibrant green color, and it’ll leave it limp.
- Parmesan cheese: If you’re unsure how cheesy you want it, start off with 1/4 cup, then add more to taste.
- If serving immediately: Use one full 16oz bottle of dressing.
- If making ahead of time: Pasta tends to absorb a lot of dressing when refrigerated. So use one full 16oz bottle of dressing, then add an extra cup (half of a second bottle) when ready to serve to refresh the pasta and restore moisture.
Nutrition
- Serving Size: 8
