Ingredients
- 1 box (12 ounce) dry rotini pasta (tri-color)
- 3/4 pound bell peppers (2 peppers, diced, any color)
- 1 pound cucumbers (2 cucumbers, peeled and diced)
- 1 1/4 pound broccoli (1 head, chopped into small pieces)
- 4 ounces red onion (1/2 onion, finely chopped)
- 1 can (2.2 ounce) olives, sliced
- 1/3 cup Parmesan cheese, shredded (fresh)
- 1 bottle (16 ounce) Italian salad dressing (your favorite Italian dressing, Ken's Lite Northern Italian or Ken's Zesty Italian Dressing are favorites)
How to Make
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Step 1: Prepare the vegetables, and mix together with Parmesan cheese.
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Step 2: Cook the pasta until al dente, according to the package directions.
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Step 3: Drain the pasta, and add to vegetable and cheese mixture.
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Step 4: Add 3/4 of a bottle of Italian dressing, and mix well. Refrigerate the leftover salad dressing until serving time.
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Step 5: Chill salad for at least 6-8 hours (overnight is best).
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Step 6: Before serving, add the remaining 1/4 bottle of dressing, and top with a bit more Parmesan cheese, for garnish.
We hope you enjoy this recipe!
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