(photo Collin Harvey)
Brook's Stand-By Pasta Salad
I have had several versions of this salad, and this is the easiest and best way to do it, in my opinion!
recipe courtesy of Brook
- Ingredients:
- 1 (8 ounce) package uncooked tri-color rotini pasta
6 ounces pepperoni, cut
6 ounces mozzarella cheese, cubed (or shredded)
2 cups chopped broccoli
(or small cucumber, thinly sliced)
1 cup grape tomatoes sliced
1 (6 ounce) can pitted black olives
Creamy Italian Salad Dressing
1/4 cup grated Parmesan cheese (optional)
- Directions:
- 1. Cook pasta per package directions but slightly UNDER cook so pasta is al dente. Drain, and rinse with cold water.
2.In a large bowl, mix the cooled pasta, pepperoni, cheese, broccoli (or cucumber), tomatoes and olives.
3. Pour the dressing mixture over the pasta salad, and toss to coat. Cover, and chill in the fridge.
4. Sprinkle with Parmesan just before serving if desired.
Read more: http://www.westmichiganstar.com/pages/i.php/Recipes/brook-s-stand-by-pasta-salad#ixzz1yK1EaycC
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