Healthy & Easy Side Dish Idea | Best Italian Pasta Salad
Best Ever Italian Pasta Salad
Equipment
- 1 medium Pot
- 1 mixing spoon
- 1 Strainer
- 1 mixing bowl
Ingredients
- 16 oz tri-color rotini pasta
- 16 oz italian dressing I use olive garden
- 5 oz mini pepperoni
- 18.8 oz matchstick carrots
- ¼ cup green pepper diced or in strips
- ¼ cup red pepper diced or in strips
- ¼ cup orange or yellow pepper diced or in strips
- ¼ cup cucumber cut in half circles
- ½ cup olives sliced or whole
- ½ cup cherry tomatoes halved
- ½ cup colby jack cheese cubed
- ½ cup mozzarella cheese cubed
- 1 Tbsp olive oil
- 8 tsp chicken bouillon
- salt and pepper to taste
- 2 Tbsp salad supreme seasoning more or less to taste
Instructions
Cook the pasta:
- Fill pot with 8-10 cups of water and add in oil and chicken bouillon. Heat to a boil.
Prepping the veggies:
- While water is heating up, cut the peppers, cucumbers, tomatoes.
- Cut the mozzarella and colby jack cheeses into small cubes.
- Add pasta to boiling water, turn heat to medium and cook until Al Dente, usually 7 minutes. Dump in strainer and cool with running cold water. Set aside.
Mix it all together:
- To a bowl add the mini pepperoni, peppers, matchstick carrots, olives, tomatoes, cucumbers, cubed cheese and pasta. Toss until well combined.
- Add Italian salad dressing, sald supreme seasoning, salt and pepper to taste.
- Serve immediately. Enjoy!
This pasta salad recipe is a healthy and easy side dish for a weeknight dinner or any occasion that everyone will love.
If you’re looking for a side dish that is easy to throw together and everyone will love, this is it! This pasta salad recipe is one of my favorites because it’s just so simple, full of flavor and guilt free. It’s the perfect side dish for any occasion.
I am all about simple recipes because my schedule is so busy. I usually have most if not all of these ingredients on hand.
This post is all about Healthy & Easy Side Dish Idea | Italian Pasta Salad
Best Ever Italian Pasta Salad
Equipment
- 1 medium Pot
- 1 mixing spoon
- 1 Strainer
- 1 mixing bowl
Ingredients
- 16 oz tri-color rotini pasta
- 16 oz italian dressing I use olive garden
- 5 oz mini pepperoni
- 18.8 oz matchstick carrots
- ¼ cup green pepper diced or in strips
- ¼ cup red pepper diced or in strips
- ¼ cup orange or yellow pepper diced or in strips
- ¼ cup cucumber cut in half circles
- ½ cup olives sliced or whole
- ½ cup cherry tomatoes halved
- ½ cup colby jack cheese cubed
- ½ cup mozzarella cheese cubed
- 1 Tbsp olive oil
- 8 tsp chicken bouillon
- salt and pepper to taste
- 2 Tbsp salad supreme seasoning more or less to taste
Instructions
Cook the pasta:
- Fill pot with 8-10 cups of water and add in oil and chicken bouillon. Heat to a boil.
Prepping the veggies:
- While water is heating up, cut the peppers, cucumbers, tomatoes.
- Cut the mozzarella and colby jack cheeses into small cubes.
- Add pasta to boiling water, turn heat to medium and cook until Al Dente, usually 7 minutes. Dump in strainer and cool with running cold water. Set aside.
Mix it all together:
- To a bowl add the mini pepperoni, peppers, matchstick carrots, olives, tomatoes, cucumbers, cubed cheese and pasta. Toss until well combined.
- Add Italian salad dressing, sald supreme seasoning, salt and pepper to taste.
- Serve immediately. Enjoy!
This post was all about The Best Italian Pasta Salad Recipe
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