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!
