The Best Pasta Salad Ever!
Created by Sheri on August 13, 2015
- Servings: 9
- Prep Time: 30-45m
- Cook Time: 12-15m
- Recipe #20585
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
-
Step 1: Prepare the vegetables, and mix together with Parmesan cheese.
-
Step 2: Cook the pasta until al dente, according to the package directions.
-
Step 3: Drain the pasta, and add to vegetable and cheese mixture.
-
Step 4: Add 3/4 of a bottle of Italian dressing, and mix well. Refrigerate the leftover salad dressing until serving time.
-
Step 5: Chill salad for at least 6-8 hours (overnight is best).
-
Step 6: Before serving, add the remaining 1/4 bottle of dressing, and top with a bit more Parmesan cheese, for garnish.
Nutritional Facts
- Serving Size: 1 (270.4 g)
- Calories 222.4
- Total Fat - 2.4 g
- Saturated Fat - 0.8 g
- Cholesterol - 3.2 mg
- Sodium - 908.8 mg
- Total Carbohydrate - 45.5 g
- Dietary Fiber - 9.1 g
- Sugars - 6.9 g
- Protein - 7.2 g
- Calcium - 132.5 mg
- Iron - 1.2 mg
- Vitamin C - 72.6 mg
- Thiamin - 0.2 mg