Summer Pasta Salad

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.