Pasta Salad

By dkosik

Ingredients

• 1 (12 oz) box Rainbow Rotini
• 1 (12 oz) box Rainbow Rotini
• 2 (16 oz each) bottles Italian dressing
• 2 c. chopped fresh broccoli
• 2 c. thinly sliced carrots
• 2 c. chopped cauliflower
• 2 c. chopped celery
• 1 large yellow pepper, chopped
• 1 (8 oz) pkg. Swiss cheese, cubed
• 1 (8 oz) pkg. pepperjack cheese cubed
• 1 (8 oz) pkg. sharp cheddar chopped
• 1 pint grape or cherry tomatoes
• 2 cans whole black olives
• 1 large red pepper, chopped
• 1 large green pepper, chopped
• 1 large orange pepper, chopped

Preparation

Step 1

The nice thing about this recipe is that as it marinates in the refrigerator it gets better. This makes a large salad and will last several days in the refrigerator. You can choose to use whatever vegetables or cheeses your family likes and still have a great salad. I prep all the vegetables first and pour the Italian dressing over them to let them start marinating. Cube the cheeses and toss into vegetalbes. Slice the tomatoes in half if you wish ad add. Slice olives if you wish and add. Cook pasta (according to package directions). Add to salad. I always add the pasta last because it will soad up the Italian dressing and then your vegetables will not have as much flavor. Let salad marinate at least 1 hour in refrigerator.