Description
A refreshing dish perfect for summer gatherings.
Ingredients
Scale
- 16 ounces box tri-color rotini pasta
- 1 English cucumber, diced
- 10 ounces container cherry tomatoes, halved
- ½ red onion, diced
- 2.25 ounces can sliced black olives, drained
- 8 ounces Colby cheese, cubed
- 6 ounces salami, sliced
- 1 tablespoon salad supreme seasoning
- 16 ounces Italian dressing
Instructions
- Bring a large pot of salted water to a boil. Add the tri-color rotini pasta and cook according to the package instructions until al dente. Once done, drain the pasta thoroughly and allow it to cool completely.
- While the pasta is cooling, dice the cucumber and red onion into small cubes. Slice the cherry tomatoes in half.
- In a large mixing bowl, combine the cooled pasta, diced cucumber, halved tomatoes, diced onion, black olives, cubed cheese, sliced salami, and the salad supreme seasoning. Pour in your favorite Italian dressing.
- Gently toss the ingredients until they are evenly distributed and coated with the dressing. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, give the pasta salad a gentle toss to redistribute the dressing and ingredients. Garnish with freshly chopped herbs or additional cheese, if desired.
Notes
- Chill for at least 1 hour for best flavor.
- Customize with your favorite vegetables or proteins.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg