Three pastas highlight this delicious pasta salad recipe. Cooked Rotini pasta, cheese tortellini, spinach tortellini, chopped broccoli florets, chopped red onion, chopped grape tomatoes, grated fresh parmesan
cheese, Italian dressing, black olives, sea salt, fresh ground black pepper, and sugar are combined in this pasta salad that is perfect as a standalone dish or as a side dish to your favorite entrée.
Ingredients -
3 pounds Cooked Rotini and Cheese and Spinach Tortellini Pasta, cooked until al dente, drained, chilled
1 package Broccoli Crowns, separated into smaller pieces
1/2 Red Onion, chopped
1 package Grape Tomatoes
1 package Parmesan Cheese
1 package Good Seasons Italian Dressing, with 1 T sugar added
1 can of whole or sliced Black Olives
Salt and Pepper, to taste
Garlic Powder
1 tablespoon Sugar
Preparation:
1. In a large bowl, add the chopped vegetables and sliced olives.
2. Add the Parmesan cheese.
3. Mix the salad dressing in a cruet and add the sugar.
4. Mix to coat.
5. Cover.
6. Let marinate overnight.
7. Mix well before serving.
Pasta Salad Making Tips -
Iceberg Lettuce
The outer leaves of iceberg lettuce are great for using as beds for other salad ingredients and for making wraps and bundles, as they are larger, heavier and more flexible than inner leaves.
Pasta Salad Making Tips -
Hard Cooked Eggs
Place eggs in a saucepan and add enough water to cover the eggs by 1 inch. Bring to boil over high heat. Reduce heat to barely simmering. Cover and cook eggs 15 minutes. Drain. Place eggs in ice cold water. Drain. Peel.
