Italian Pasta Salad

It's no secret that I love pasta so it should be no surprise that I LOVE pasta salad.  Often pasta salads can get so complicated with so many ingredients. I actually came up with this mix back in college when I barely knew how to boil water, so you know it is SIMPLE. I am always craving pasta and this side dish comes in handy during the hot summer months because it is so light.  I served this with the Slow Cooker Chicken Caesar Salad Sandwiches the other night and it was like a party erupted in my mouth. 

Italian Pasta Salad
Serves: 8-10
Cook time according to Rachel: 20 minutes + 1-2 hours of refrigeration
How difficult? If I could make this in college, a 10 year old could make this. 

1 box Rotini pasta
1 green pepper
1 red pepper
1 medium red onion
12-15 baby carrots
1 cup Mozzarella cheese
1.5 cups Italian dressing of choice
(might need more depending on preference)
(I went Newmans)
Sometimes I also add in pepperoni's, but this time around, pepperoni and Caesar sandwiches just did not go together)


Cook pasta according to directions on box. While pasta is cooking, chop up your vegetables. This is the hardest part.
Look at the colors!
Once the noodles are cooked, rinse in cold water. Then throw everything in a large bowl, mix and refrigerate for at least an hour or until chilled. Once pasta is cold, mix thoroughly again because the dressing will have settled on the bottom.  Sometimes, I do add more dressing here depending on how strong of the Italian taste I want. 

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