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Prep Time: 20 Minutes Cook Time: 9 Minutes |
Ready In: 29 Minutes Servings: 10 |
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An Italian pasta salad with meat, cheese, veggies. Try switching out different ingredients, I usually use what I have on hand, so the recipe changes a bit, but this is my favorite version. I like it better when the veggies are chopped small. It takes a long time to chop up the veggies, so sometimes I like to throw them in the food processor and pulse them a few times. Enjoy! Ingredients:
1 (12 ounce) package al dente cooked pasta, chilled (i use tri-color rotini) |
1/2 cup red onion, diced |
1/2 cup grape tomatoes |
1 cup seedless cucumber, diced |
1 cup green bell pepper, diced |
1 cup carrot, diced |
1/2 cup cheddar cheese, cubed or |
1 (8 ounce) package small marinated fresh mozzarella balls in oil (i use pearlini) |
1 cup salami, cubed or |
1 cup pepperoni, cubed |
1 (8 ounce) bottle italian dressing (i use good seasonings zesty italian salad dressing that i make myself with red wine vinegar and oliv) |
1/4 cup mccormick salad supreme seasoning |
Directions:
1. Mix salad dressing with seasoning.
2. Place pasta, vegetables, cheese and meat in large salad bowl. Add dressing and seasoning; toss gently to coat.
3. Cover and refrigerate at least 4 hours or until ready to serve. (I ALWAYS refrigerate overnight-its better the next day.) Toss before serving.
4. (For the pasta, I cook to al dente, and rinse thoroughly with cold water to chill.).
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