photo by Jonathan Melendez
- Ready In:
- Cook pasta according to directions, about 8 minutes, stirring occasionally.
- While pasta is cooking, chop tomato, peppers and onion into very small pieces. Add olives and mix.
- Drain Rotini; rinse with cold water for about 3 minutes.
- Mix pasta with tomato, peppers, onion and olives.
- Refrigerate for about 1/2 an hour.
- Add salad dressing; mix well.
- Add Parmesan cheese; mix well.
- Serve immediately.
- If you have left overs, you will have to “re-wet” salad by adding a little more salad dressing the next day, especially if you substitute the dressing with a fat-free dressing.
Questions & Replies
This was a great salad! I couldn’t find any decent tomatoes, so I stuck w/the red and green bell peppers, and a red onion…also added chunks of cucumber, and whole olives since I wasn’t sure if everyone liked olives (easier to pick out than sliced). I couldn’t find the sun dried tomato dressing, so I used a reduced calorie Italian dressing. Thanks!
This was a good “base” recipe. I see pasta salad as an opportunity to improvise using your own leftovers and ingredients on hand. In addition to this recipes’s ingredients I also added: artichoke hearts, sliced zucchini, sun dried tomatoes, and red onion instead of white. You could also use pepperoni, kalamata olives, cooked eggplant, steamed broccoli, feta cheese, etc. I had a huge Costco bottle of Tuscan Style Italian dressing which I used. It came out great! I think you’d have to work pretty hard to ruin a pasta salad like this (maybe if you overcooked the pasta!). Thanks for posting!
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I use Zesty Italian by Kraft, just gives it a bit more oomph! Also I use a few different types of Pasta, just to keep it different than everyone else’s. And more than 8 oz of Pasta, and more BLACK OLIVES, at least a large can. And let it rest overnight before serving (DON’T SERVE IMMEDIATELY), makes a BIG difference in the flavor. Missing: -Garlic -Red Onion -Celery Enjoy!!!
One thing I have learned to do with my salads similar to this is to use whole grape tomatoes. I’m a fix once serve twice sort of cook. I found out that if I use grape tomatoes whole in my summer salads that they stand up well for a second day or even a third. Also after I asked my husband what vegetables he liked and he answered, “Corn and potatoes.” I add more veggies wherever I can. I love crunch so I also have some sliced celery and English cucumbers in most of my pasta or chop salads. The English cucumbers are firmer so they withstand the sitting for a couple of days. English cukes also don’t have as thick of skins so I leave them on and just cut down quarters and chop. Sometimes I substitute chopped up mozzarella sticks for parmesan. I love the idea of this dressing since I usually just make up a vinaigrette. I like the idea of the added sweet tomato flavor.
I wanted to bring something quick and easy to our 4th of July cookout and I came across this recipe. This recipe was excellent. I used Wishbone House Italian (because I didn’t have sun-dried tomato) dressing, added a cucumber, used cherry tomatoes instead of a whole tomato, and added a little italian seasoning and it was GREAT.
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