Tuesday, April 29, 2014

Rotini Mozzarella Pasta Salad



I got this recipe idea from a grocery store near my house. They make a similar pasta salad that my husband loves, but the problem is that its pretty expensive. So I decided I would come up with a similar recipe and make it the way I like it for a lot cheaper. I recommend letting it sit for at least a day because it is a lot better a day or two later. This recipe makes a lot, around 10 servings. Its a great pasta salad for barbeques or potlucks.



Rotini Mozzarella Pasta Salad

1 block mozzarella cheese
1 small container cherry tomatoes
1 small can black olives (sliced)
1 small container of green olives (sliced)
1 head fresh broccoli
1 ½ cups Italian dressing
 2 Tbsp. olive oil
1 tsp  salad supreme seasoning
½ tsp salt and pepper
12 oz. multi-colored rotini pasta

Cut entire block of mozzarella cheese into large cubes, set aside

Boil water 

Add noodles and cook until tender but not too soft. (A little firm but cooked more than al dente)

Drain and rinse in cold water, set aside

Rip off broccoli florets and add to pasta

Add half of the container of cherry tomatoes to pasta

Drain black/green olives and add half of each can of olives to the pasta

Add 1 cup Italian dressing, 1 Tbsp. olive oil, salad seasoning and salt and pepper (save the remainder of Italian dressing and olive oil for later)

Toss

Refrigerate covered 12 hours

Add remaining Italian dressing and olive oil and toss

Refrigerate covered another 6-12 hours

(Running short on time? Leave it in the refrigerator uncovered for as long as possible.) 




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