GRAMMY’S EASY PASTA SALAD! 🙂 Springtime, sunshine, and the return of grillin’ season means it’s time for Pasta Salad again!! This recipe is one that I have cultivated and tweaked over the years until it is pure summertime perfection, if I do say so myself! 🙂 haha. Yummy tri-colored rotini, tossed with a combination of bright colored garden veggies and a zesty dressing, will pair with anything you can dream up to cook up on your grill this season…..cheeseburgers, marinated chicken, steaks, kabobs, sausages, etc! It’s great for your family dinner or can be doubled for a backyard BBQ with friends! Check out my recipe for GRAMMY’S EASY PASTA SALAD below…..ENJOY! 🙂
GRAMMY'S EASY PASTA SALAD
Ingredients
- 1 box Barilla Tri-Colored Rotini
- 1 bottle Kraft Zesty Italian Salad Dressing
- 1 can black olives, pitted and sliced
- 1 container cherry tomatoes, halved
- 1 crown broccoli, fresh and separated into bite size pieces
- 1 small english cucumber, chunky diced
- 1/2 cup feta cheese, crumbled OR mozzarella pearls
- favorite salami, diced (optional)
Instructions
- In a large dutch oven, boil pasta until el dente (still chewy).
- Just before draining pasta, drop the fresh broccoli into the hot water with pasta to blanch. Stir broccoli in the hot pasta water for about one minute, then drain pasta and broccoli in colander.
- Rinse with cold water until all the heat is out of pasta to stop cooking process.
- After fully draining, pour pasta and broccoli into a large bowl. Add in your chopped veggies.
- Toss pasta salad with the Italian dressing, tossing well until evenly dispersed.
- Add in cheese and toss. Chill in refrigerator for several hours. ENJOY!
