A fresh and easy pasta salad loaded with crisp vegetables and a zesty Italian dressing. We love the flavor of tarragon and lemon pepper added to the salad. This side dish will be a great addition to any cookout. You could add pepperoni slices as Laura suggests. Salami or cheese would be delicious too. I just love this recipe. A hit at BBQ's on a hot summer day.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Pasta Sides Yield: 6 Servings
Ingredients :
- 16 ounce(s) tri-color rotini (spiral vegetable pasta)
- 1 medium cucumber
- 6 medium Roma tomatoes
- 1 bunch(es) broccoli, bunch
- 1 can(s) sliced black olives
- 1 bottle(s) zesty Italian dressing
- 2 teaspoon(s) salad herbs or tarragon
- 1 teaspoon(s) lemon pepper
Intructions :
- Cook pasta with salt according to package instructions. DO NOT OVERCOOK. Once cooked, drain and run cold water over it. Place in a large salad bowl
- Stripe cucumbers with a fork. Place a fork on the end of the cucumber and slide it down the length. Then slice it into discs
- Cut Roma tomatoes into bite-size pieces. Roma tomatoes have the best flavor. If you can't find Roma tomatoes, then use cherry tomatoes and cut them in half
- Use only the florets of the broccoli and some of the stem. Pull apart if big clusters
- Place, broccoli, tomatoes, olive (drained), and cucumbers in with the pasta. Dust the salad with Salad Herbs or Tarragon (not salad seasoning) and lemon pepper. These spices give the salad a distinct flavoring
- Use 2/3 of the bottle of Italian dressing. That way the pasta and veggies absorb the flavor. Refrigerate. Just before serving add the remainder of the dressing and stir. Bon Appetit!
- *TIP: You can also add small pepperoni slices (optional).
Rated 5/5 based on 92 Reviews
Keyword : recipe-American-Pasta Sides-Stove Top