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)
Directions:
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.
This is a great combination. Love the salad!
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