Italian Pasta Salad
- 12 oz. pasta - small
shells or rotini. Tri-colored pasta is
especially nice in this salad.
- 2 medium or 1 large tomato - cut into
1/2" to 3/4" chunks
- 1 large bell pepper, coarsely chopped
- 1 to 1-1/2 cups finely chopped
broccoli (optional)
- 1 cup thinly sliced pepperoni (optional)
- 1/2 cup grated Parmesan cheese
- 1 - 12 oz. bottle Italian salad
dressing.
Preparation -
Cook the pasta according to package
directions for al dente. Drain the pasta and run it
under cool water. Place the drained and rinsed pasta in a large bowl. Toss the pasta, veggies, and pepperoni (if using)
together. Stir in the Parmesan cheese. Add the salad dressing... Start with about 8 oz. or an amount to suit your taste. Chill for at least 3 hours before serving. The pasta may absorb the dressing as it stands... add additional salad dressing as needed, just before serving.
Graphics by Lil' Bit Country and
Country Clipart by Lisa
|