The Best Pasta Salad

By Edoo

Ingredients

• 8 8 8 ounces rotini pasta (Barilla is best)
• 1 1 1 large tomatoes, chopped
• 1 1 1 medium green pepper, chopped
• 1 1 1 medium red pepper, chopped
• 1 1 1 small onion, chopped (optional)
• 1 1/4 1 1/4 can 1 (2 1/4 ounce) can black olives, drained and sliced
• 1 1 ounce) bottle 1 (8 ounce) bottle Kraft sun-dried tomato salad dressing
• 1 1⁄4 1⁄4 cup parmesan cheese

Details

Adapted from geniuskitchen.com

Preparation

Step 1

Directions

Cook pasta according to directions, about 8 minutes, stirring occasionally.

While pasta is cooking, chop tomato, peppers and onion into very small pieces. Add olives and mix.

Drain Rotini; rinse with cold water for about 3 minutes.

Mix pasta with tomato, peppers, onion and olives.

Refrigerate for about 1/2 an hour.

Add salad dressing; mix well.

Add Parmesan cheese; mix well.

Serve immediately.

If you have left overs, you will have to "re-wet" salad by adding a little more salad dressing the next day, especially if you substitute the dressing with a fat-free dressing.

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Directions

Cook pasta according to directions, about 8 minutes, stirring occasionally.

While pasta is cooking, chop tomato, peppers and onion into very small pieces. Add olives and mix.

Drain Rotini; rinse with cold water for about 3 minutes.

Mix pasta with tomato, peppers, onion and olives.

Refrigerate for about 1/2 an hour.

Add salad dressing; mix well.

Add Parmesan cheese; mix well.

Serve immediately.

If you have left overs, you will have to "re-wet" salad by adding a little more salad dressing the next day, especially if you substitute the dressing with a fat-free dressing.

Submit a Correction