Tricolor Pasta Salad With Italian Dressing
Packed with fresh vegetables, flavored with wonderful Italian herbs and spices—this will be your go-to pasta salad for every picnic, barbecue or summertime family gathering.
Ingredients
- 12 oz. Tricolor Pasta
- 8 oz. Monterey Jack Cheese
- 1 small red bell pepper
- ½ a red onion
- 6 vine ripened tomatoes
- 1 english cucumber
- 1 small head of broccoli
- 1 small can of sliced olives
- 30 slices of pepperoni approximately
- 2 tablespoons minced fresh basil
- 1 packet Good Seasons Italian Dressing Mix Dry
- 2 tablespoons red wine vinegar
- 2 tablespoons balsamic vinegar
- ¼ cup extra virgin olive oil
- ¼ cup water
Instructions
- Prepare the dressing:
- Mix together the Good Seasons packet, water both vinegars and olive oil. If using the cruet, substitute ½ of the oil with water.
- Prepare the Pasta Salad:
- Cook the pasta to al dente. Then drain and run it under cool water. Drizzle a little olive oil over the pasta to keep it from sticking together. Meanwhile, dice the red bell pepper, red onion, cucumber and broccoli. (I only use the florets and break them into small pieces and then carefully cut them into smaller florets.)
- Cut the loaf of cheese into small bite-sized cubes.
- Toss together the pasta, diced veggies, black olives, pepperoni and cheese. Pour 2 tablespoons of dressing over the salad and gently toss. The dressing will soak into the pasta and make it more flavorful without making your pasta soggy. Refrigerate pasta salad for at least 60 minutes. Just before serving, toss the remaining salad dressing into the pasta salad.
Tried this recipe?Let us know how it was!