Monday, May 16, 2011


I love this Pasta Salad and make it often during the Summer months. It is light enough to be a salad, but hearty enough to fill you up. It goes together quickly and keeps well in the fridge. With the busy life that a Preacher's wife leads, those are certainly 2 bonus features of a good recipe!
If you like pasta salad even just a little bit, you'll love this one!


2 (1 lb) boxes tri-color rotini pasta
1 red bell pepper, chopped
1 green or yellow bell pepper, chopped
1 container grape tomatoes, sliced in half
1 (8 oz) bag pepperoni, cut in 1/4's
1 (8 oz) chunk colby jack cheese, cut into small cubes
1 (16 oz) bottle Italian dressing

Boil noodles al dente. Drain and rinse with cold water to stop the cooking process. Place cooked noodles in a large mixing bowl.

If you are serving the same day: that you mix this up - then add next 5 ingredients and stir gently to combine. Pour entire bottle of Italian dressing over salad and stir gently again to incorporate dressing into salad. Refrigerate until you are ready to serve.

If you are serving the next day: After noodles have cooled, pour 1/2 of the bottle of Italian dressing over noodles and cover tightly and refrigerate. Place other prepared ingredients individually in ziploc baggies and refrigerate. The next day, mix everything together and pour in remaining 1/2 bottle of Italian dressing. Stir gently to combine. Serve chilled.

Feeds: An Army!

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