I have been making this pasta salad recipe for years and everyone loves it, even Alex, so that is saying somehting!
I try and keep it light and fresh as well as yummy!
Kelly's Pasta Salad
1 pound tri-color rotini
1 roasted red pepper, or fresh chopped - whatever you like
1 head fresh broccoli chopped
1 can black olives drained
1 jar green olives drained
1 bottle light ceaser dressing
1 small package part skim mozzarella cubed
Boil the pasta, in the last minute of cooking throw the broccoli in and let it get a little soft. The drain both and run cold water over it to cool and stop the cooking process. Set aside.
In a large bowl, add the peppers, cheese, black and green olives, the finally throw in the pasta and broccoli.
Pour in a bit of the dressing and toss, add more dressing to your taste. Once its all combined refrigerate for at least an hour before serving, and enjoy!
A couple of notes:
This recipe is so versatile! In the past I have thrown in pepperoni, cheddar, or jack cheese. I've also made this with a homeade dressing of balsamic, olive oil, salt, and pepper!
I will usually whip a batch of this on Sunday, when I know its going to be a crazy week and we will be scrambling for dinner in between school and activities. I also pack it for lunch! It's great, go make it!
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