If you can boil water, you can make this cold pasta salad. It is incredibly flexible so you can adjust to include/omit ingredients based on your personal preferences or just what you have on hand. It holds well for several days in the fridge (I think it gets better) so you can make it well in advance.
- 1 box (12-16oz) pasta. I like to use the tri-colored rotini (spirals) or farfalle (bow tie), but any smaller shaped pasta works. I would avoid the long noodles like spaghetti or fettuccine.
- 1 Cup cherry or grape tomatoes, cut into quarters
- 8 oz mini mozzarella cheese balls
- Small (2.25 oz) can of sliced black olives, drained
- 1 red/orange bell pepper, stem and seeds removed and diced
- 1 Cup of Italian salad dressing
- 1/4 cup grated Parmesan Cheese
- Olive oil for drizzling
- You can also use – summer salami diced into small pieces, diced red onion, marinated mushrooms, chopped roasted red peppers
- Cook the pasta according to the box directions (cook in boiling water until soft)
- Drain the pasta and rinse with cold water to cool it down. Drizzle a little olive oil over it to keep it from sticking together.
- Put the pasta in a large bowl (it can be the bowl you will use for serving)
- Place the remaining ingredients (except the grated cheese) on top of the pasta.
- Add the Italian dressing and stir well. Cover and put it in the fridge for at least for hours. It holds well for up to three days.
- When ready to serve top with the grated Parmesan and some tomatoes or olives for garnish.
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