ITALIAN PASTA SALAD

Italian Pasta Salad image

Provided by Laura Perovich @CookingTexasStyle

Number Of Ingredients 8

16 ounce(s) tricolor 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

Steps:

Cook pasta with salt according to package instructions. DO NOT OVERCOOK Once cooked, drain and run cold water over it. Place in large salad bowl.
Stripe cucumbers with a fork (Place fork on end of cucumber and slide it down the length) then slice into discs
Cut roma tomatoes into bite sizes Roma tomatoes have the best flavor. If you can't find Roma tomatoes then use cherry tomatoes and cut in half)
Use only the florets of the broccoli and some of the stem Pull apart if big clusters.
Place, broccoli, tomatoes, olives(drained), cucumbers in a 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. Refridgerate. Just before serving add remainder of dressing and stir.
*TIP: You can also add small Pepperoni slices (Optional)
Bon Appetit