Summer Pasta Salad
An easy, flavorful
salad.
12 to 16 oz.
bag rotini pasta, plain or tri color
Bernstein’s
Cheese Fantastico dressing
Package Good
Seasons Italian dressing dry mix
1 can black
olives
1 package
mini or regular pepperoni
Cherry
tomatoes sliced in half
Broccoli cut small and parboiled
Provolone
cheese cut in cubes
Boil the
pasta until tender but not overcooked.
Drain in a colander under cold running water until the pasta is
cool. Drain completely. Place in large bowl, add olives, pepperoni,
tomatoes, broccoli and cheese. Pour in enough
Bernstein’s dressing to coat all ingredients.
Sprinkle in about half of the dry Italian mix and stir thoroughly. Taste to correct seasonings. Refrigerate 2 to 3 hours before serving.
Serves about
10 or 14. Keep in mind, pasta salad
always goes farther than you think.
This is one
of those recipes that is very adaptable and not an exact science.
You could also add chopped zucchini, diced red or green pepper, green
onion, chopped cucumber, chickpeas, or chopped celery.
I use Bernstein's Cheese Fantastico dressing for salads but it is also really great as a marinade on chicken and beef.
