Pasta Salad

This is one of our family's favorite summer dishes. We always end up pairing it with watermelon corn and hamburgers. It doesn't get more American summer than that. This salad has many variations but it is the easy dressing that makes it its own pasta salad. This recipe is the toppings we add to it.





Pasta Salad

1 pound penne, elbow, or rotini pasta
1 uncooked broccoli floret
1 package grape tomatoes
1 package Hormel mini pepperonis (or regular size)
String cheese (however much you like, we use about 3)
1 can olives
Parmesan cheese
Good seasons zesty Italian salad dressing (prepare according to package direction using red wine vinegar, and substituting additional red wine vinegar for the water.)
Salad supreme seasoning




Cook the pasta until tender and strain. Once all of the water has drained, pour into a large bowl with enough room to toss the salad. Meanwhile, cut the broccoli into bite-sized pieces and quarter or half the grape tomatoes. Slice the string cheese into small circles and drain the olives. Sprinkle all of the ingredients into the pasta and incorporate them into the pasta. Refrigerate and wait until right before serving to add the salad dressing. Dash with parmesan cheese and salad supreme seasoning.



Recipie is family recipie. Picture is my own.