Pasta Salad Recipe
Ingredients:
- 1 package (16 oz) tri-colored veggie noodles
- 8 oz summer sausage, diced
- 8 oz pepperoni, sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 green bell pepper, diced
- 1 orange bell pepper, diced
- 1 medium red onion, finely chopped
- 1 pint cherry or grape tomatoes, halved
- 1 cup cubed cheese (cheddar, mozzarella, or a mix)
- 2 cups broccoli florets, bite-sized pieces
- 1 cup Italian dressing (Olive Garden’s recommended)
- Optional: 1 cup sliced black olives
- Optional: 1 cup crumbled feta cheese
- Optional: Substitute Italian dressing with Greek dressing for a Mediterranean twist
Instructions:
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the tri-colored veggie noodles and cook according to the package instructions until al dente.
- Drain the pasta and rinse under cold water to stop the cooking process. Set aside to cool completely.
- Prepare the Ingredients:
- While the pasta is cooling, prepare the other ingredients.
- Dice the summer sausage and pepperoni.
- Dice the bell peppers into small, bite-sized pieces.
- Finely chop the red onion.
- Halve the cherry or grape tomatoes.
- Cut the broccoli into bite-sized florets.
- Cube the cheese into small, uniform pieces.
- Combine the Ingredients:
- In a large mixing bowl, combine the cooled pasta, diced summer sausage, sliced pepperoni, diced bell peppers, chopped red onion, halved tomatoes, cubed cheese, and broccoli florets.
- If adding olives and feta cheese, mix them in at this stage.
- Dress the Salad:
- Pour the Italian dressing over the pasta and vegetables.
- Toss everything together until well coated. Ensure all ingredients are evenly distributed and coated with the dressing.
- Refrigerate:
- Cover the pasta salad and refrigerate for at least 1 hour before serving. This allows the flavors to meld together.
- Serve and Enjoy:
- Serve the pasta salad chilled as a side dish or main course.
- Enjoy at a summer picnic, church potluck, or any gathering.
Notes:
- Feel free to customize the ingredients based on your preferences or what you have on hand.
- For a Mediterranean/Greek variation, add sliced black olives and crumbled feta cheese, and substitute the Italian dressing with Greek dressing.
- This pasta salad can be made a day in advance and stored in the refrigerator, making it a convenient dish for parties and gatherings.
Enjoy your versatile and flavorful pasta salad!