This is literally the easiest and most delicious pasta salad you will ever make! I'm constantly asked to bring this to BBQ's and pot lucks. You can make it ahead of time and is even better made the night before.
If you have seen my other recipes, I change recipes up quite often, with this recipe you can add any vegetables you like. I sometimes add green pepper instead of olives or add a half red onion. Suit your taste. This is one of my favorite summer recipes! This time I didn't use black olives. Most always it is included but I didn't have any on hand but it was just as tasty!
I forgot to take a picture of the ingredients so I'll jump straight to the recipe.
Chell's Italian Pasta Salad
1 box of Rotini pasta
1 8oz. BelGioiso Fresh Mozzarella Pearls. Hint: You can also use a block of cubed Mozzarella.
1 cucumber skinned and diced.
1 lb. Genoa cubed Salami. - I never...NEVER change my salami choice!
1 cup shredded carrot
1 can of medium black olives
Zesty Italian dressing
Cook pasta al dente, strain, and run under cold water to cool. In a large bowl, mix the vegetables and cheese, add the pasta, then coat with Zesty Italian dressing. You only need enough dressing to coat everything. Let it sit in the refrigerator for a couple hours. Enjoy!
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