Late Summer Pasta Salad

posted by Christine Gable on Monday, Aug 23, 2010
posted by Christine Gable
Prep Time: 7 minutes
Cook Time: 8 minutes

Description

Leftovers are a plus, as the flavors of this salad improve after marinating overnight -- a great salad to pack into lunches the next day!

Ingredients

  • 12 ounces garden rotini pasta
  • 1⁄3 cup feta cheese, crumbled or cut into small cubes
  • 4 tomatoes - medium, fresh (diced)
  • 4 pepperoncini (diced)
  • 8 slices pepperoni (diced)
  • 10 black olives
  • Dressing:
  • 1⁄2 cup Italian dressing (your favorite)
  • 1⁄4 cup Ranch dressing (your favorite)
  • 1⁄2 teaspoon basil (dried)
  • 1⁄4 teaspoon Adobo (or garlic salt)
  • 1⁄4 teaspoon black pepper (optional)

Goes Well With

anything grilled, beef, chicken, sliced ham, salmon, sausage, tuna, veggie burgers

Directions

  1. Bring large pot of water to a boil and cook pasta according to package directions. Meanwhile, prep remaining ingredients: feta cheese, tomatoes, pepperoncini, and pepperoni. Slice black olives, if desired. Stir together dressing ingredients in a small bowl and set aside.
  2. Drain pasta, cool under running water and place in a large bowl. Add remaining ingredients, toss with dressing and serve.

Makes

Please note: some serving size selections may result in uncommon measurements.

Notes

The flavors in this salad improve over time -- if possible, prepare at least one hour before serving. May be stored 3 days in the fridge.

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