Italian Pasta Salad

Italian is the name of the dressing... I've no idea if this qualifies as Italian FOOD, or Italian COOKING or none of the above.  Although I did get my special tip from a lady on PBS with a very Italian accent.

So there ya go.

This dish is a big hit with husbands and kids alike, and pretty healthy especially if you go for low-fat Italian dressing and low-fat pepperoni.







Italian Pasta Salad

Ingredients:
2 green peppers, diced
2 carrots, chopped (did you know baby carrots are just cut up big carrots? ridiculous)
1 can black olives
4 sticks mozzarella cheese, cubed (or you could a block :) )
1 24 oz box rainbow rotini
12 ounces Italian dressing

Step #1: Boil noodles about 7-8 minutes until al dente.

Step #2: Save 1/2 cup water*

This is the special tip. Don't skip it.

Step #3: Drain

Step #4: Cut up all your vegetables.  Unless you bought them sliced in which case, you could save money by just cutting them yourself ;) You could also do this while the noodles are boiling, that would be much more efficient.

Step #5: Pour pasta in a large bowl.

Step #6: Pour peppers, carrots, olives and cheese in with pasta.

Step #7: Add Dressing and pasta water to bowl and stir to coat.

Step #8: Serve cold.

More Pastas:
15-min low-carb lasagna
Crock Pot Mac and Cheese


This recipe shared at Weekend Potluck #26
Totally Tasty Tuesdays 24