Pasta Salad
User Reviews
5
4 reviews
Excellent
Pasta Salad
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Simple and easy, this is the pasta salad that I grew up eating!
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Ingredients
- 16 ounces rotini pasta tri-color
- 5 ounces green olives drained, sliced
- 2.25 ounces black olive drained, sliced
- 1 small red onion diced
- 8 ounces cheddar cheese cubed, sharp
- 3.5 ounces pepperoni quartered, slices
- 3/4 cup Italian salad dressing more as needed, zesty
- 2 tablespoons Salad Supreme seasoning more to taste
- 1 teaspoon kosher salt
Instructions
- Bring a large pot of heavily salted water to a boil. Cook pasta according to package directions until al dente.
- Drain pasta and run under cold water until the pasta is cool to the touch.
- Add everything to a large mixing bowl and stir well to combine.
- Cover tightly and refrigerate for at least one hour.
- When ready to serve, stir the salad and taste. Add additional salad dressing and season with additional Salad Supreme or salt to reach your desired taste.
Notes
- Pasta: We like the tri-color rotini pasta, but any small shape of pasta will work fine. We're finding that pasta is often coming in 14 ounce boxes these days. That will work just fine in this recipe with no adjustments needed.
- Mix-Ins: Feel free to add or omit things you don't like. We love the combo of olives and red onion in this salad, but if you have picky eaters you can adjust. Package sizing is shrinking pretty often these days, using more or less of any mix-in will work fine. This recipe is hard to mess up. Just taste at the end and season with additional dressing or salt to suit your tastes.
- Seasoning: We're using Salad Supreme seasoning, which is delicious on pasta salads, green salads, and even roasted vegetables. It's a tasty blend and we highly recommend trying it out.
- Dressing: Use a vinegar based Italian dressing, not a creamy Italian dressing here. We like Kraft Italian dressing but any bottled vinaigrette type dressing will work well.
- Vinegar: If your salad tastes like it's missing something, it's usually an acid. A splash of white vinegar or a squeeze of lemon juice will brighten up the flavors and make it pop. We use a zesty Italian dressing that has a little zip to it, but if you're using a more mellow dressing, adding that splash of acid really helps.
Nutrition Information
Show Details
Calories
330kcal
(17%)
Carbohydrates
37g
(12%)
Protein
11g
(22%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.2g
(10%)
Cholesterol
28mg
(9%)
Sodium
2.295mg
(0%)
Potassium
146mg
(3%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
259IU
(5%)
Vitamin C
1mg
(1%)
Calcium
155mg
(16%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 37g | 12% |
| Protein | 11g | 22% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 28mg | 9% |
| Sodium | 2.295mg | 0% |
| Potassium | 146mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 259IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 155mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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