 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
I wanted to try something different from the average pasta salads I've had. So I decided to experiment and thankfully everyone loved it! Feel free use more or less of any of the ingredients according to your palate. Ingredients:
1 (12 ounce) package tri-color rotini pasta |
4 roma (plum) tomatoes, quartered |
1 cucumber, quartered and sliced |
1/2 green bell pepper, minced |
1/4 red onion, minced |
1 (2.25 ounce) can sliced black olives |
1 (16 ounce) bottle zesty lite italian-style salad dressing, or to taste |
1 (2.5 ounce) package bacon bits |
1/2 (6 ounce) package dried cranberries, or to taste |
Directions:
1. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until cool; drain.
2. Combine cooled pasta, tomatoes, cucumber, green bell pepper, red onion, and black olives in a large bowl.
3. Pour Italian-style salad dressing over the pasta mixture; toss to coat.
4. Sprinkle bacon bits and cranberries over the salad to serve.
|
|