A classic, light pasta salad featuring Italian dressing. I much prefer it to a the heavy mayo-based varieties. Fast, simple, and easy to make in
bulk for parties.Ingredients | Pasta Salad Dressing Italian
1 (16 ounce) package tricolor rotini pasta
1 ½ cups Italian-style salad dressing
½ cup diced pepperoni
½ cup diced salami
½ cup diced Cheddar cheese
½ cup diced Monterey Jack cheese
½ cup crumbled feta cheese
⅓ cup sliced black olives
12 cherry tomatoes, halved
½ medium cucumber, diced
⅓ medium red onion, diced
Directions
Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Strain pasta and run it under cold water to stop the cooking process; you don't want it to be mushy. Drain and transfer to a large bowl.
Add salad dressing, pepperoni, salami, Cheddar cheese, Monterey Jack cheese, feta cheese, black olives, cherry tomatoes, cucumber, and red onion to the pasta; toss to combine.
Cover and let sit in the refrigerator for at least 1 hour before serving.
Info | Pasta Salad Dressing Italian
prep:
40 mins
cook:
15 mins
additional:
1 hr
total:
1 hr 55 mins
Servings:
12
Yield:
12 servings
