Pasta Salad
This Pasta Salad recipe uses a bottle of Kraft Zesty Italian, which can be subbed out for another brand or even homemade. There is certainly convenience in a purchased bottle, right? Choose what best suits you. Be sure to have some dressing reserved, though, for additional flavor if you are serving this salad later. The pasta and veggies soak up the dressing as it sits, and it’s good to be able to “refresh” it before serving.
I love the fresh mozzarella “pearls” in my pasta salad. They’re so delicious. Fresh mozzarella is just awesome anyway. So, why not add it to this dish?
Just a few notes here on preparing the salad…
Please, wash your veggies, even if they’re labeled organic. It’s just good kitchen hygiene. And it keeps you well.
When I say, “small dice,” about ¼” pieces are ideal. They’re small enough that you can get several different pieces of vegetables on your fork, bringing a variety of textures and flavors all at once. Nice, right?
Black olives can be sliced or whole. My husband would prefer whole, to make them easier to pick out and put on my plate. (He’s not a fan. I could eat the whole can. Who’s with me?)
Take the seeds out of the cucumber if the seeds are large and bitter. Otherwise, it would be ok to leave them.
The Italian parsley is not a garnish in this recipe. I love the flavor it brings to anything. There’s a freshness and brightness that I love.
The McCormick Salad Supreme is a dry seasoning that can be used in marinades, added to salad dressings, etc. This ingredient was introduced to me by a friend years ago, and she swore by it that it really added something extra to her pasta salads. I do like it, so I listed it in the ingredients. It’s not crucial to the recipe, but it’s an added flavor that I like. Use as much or as little as you’d like.
Enough of the tips, I’d say. Add the ingredients to your grocery list if you’re in the mood for a great side dish, pack-n-go lunch, or an upcoming party.
Enjoy!
Pasta Salad
Ingredients
- 16-ounce package garden rotini pasta
- 1 pint cherry (or grape) tomatoes, quartered
- 4-ounce can sliced black olives, drained well
- 2 cups cucumber, seeded, diced
- 1/3 cup red onion, small dice
- 1 cup bell pepper, any color(s), small dice
- 8-ounce pkg. fresh mozzarella pearls
- 16-ounce bottle Kraft Zesty Italian dressing, use desired amount
- 2 tablespoons McCormick Salad Supreme seasoning
- freshly-cracked black pepper, to taste
- 3 tablespoons Italian parsley, chopped
Instructions
- Cook the pasta according to the package directions to al denté. Be sure to salt your water; it brings flavor to the pasta. Drain, rinse in cold water. Set aside.
- In a large bowl, combine all your prepped veggies, tossing gently.
- Add the cooled pasta and about ½ of the bottled dressing. Gently fold all the ingredients together, evenly coating everything.
- Add more dressing, seasoning, and/or pepper as desired.
- Serve immediately, or cover and refrigerate until ready to serve. Stir and add more dressing if needed. Can keep refrigerated for up to 5 days. Always taste the pasta salad before serving and add more of the dressing as needed. The pasta salad absorbs the dressing as it sits, whether refrigerated or at room temperature.
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