RAINBOW ROTINI SALAD
A great little recipe from my Publix Grocer's Product Department -- they have recipe cards there and I always grab the ones that sound good. This one did not disappoint. Even DD enjoyed this pasta salad. NOTES: I used Colby Jack cheese instead of the cheddar, and about 1/2 of the listed amount. I also cut the dressing by half, the original recipe calls for 1 cup. I used a mixture of Newman's Own Tuscan Italian and Olive Oil & Vinegar dressings. I'm sure some fresh chopped broccoli would be a nice addition too.
Provided by kitty.rock
Categories Vegetable
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- Cook pasta al dente according to package directions; drain. Rinse with cold water; drain again. Set aside.
- In a large salad bowl combine cheese cubes, pepperoni, tomato, bell peppers and onions. Stir in cooled pasta.
- Drizzle dressing over pasta salad. Sprinkle with Italian seasoning. Toss to coat.
- Serve immediately, or cover and chill 2 to 24 hours before serving.
Nutrition Facts : Calories 457.9, Fat 25.5, SaturatedFat 11.9, Cholesterol 70.5, Sodium 734, Carbohydrate 35.3, Fiber 2.8, Sugar 3.5, Protein 21.3
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