Ingredients:
- 12 oz rotini pasta (gluten-free option available)
- 3 Roma tomatoes, seeded and chopped
- 1 cucumber, peeled, seeded, and chopped
- 4 oz pepperoni, chopped (use your favorite brand or substitute salami)
- 2.25 oz can sliced black olives, drained
- 4 oz jar McCormick Salad Supreme Seasoning
- 16 oz bottle Ken’s Zesty Italian Dressing
- Optional: Shredded mozzarella or Parmesan cheese
Instructions:
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini and cook according to package directions until al dente. Drain and rinse under cold water until completely cool. Drain thoroughly.
- Prep the veggies: While the pasta cooks, chop the tomatoes, cucumber, and pepperoni.
- Assemble the salad: In a large mixing bowl, combine the cooled pasta, tomatoes, cucumber, pepperoni, and black olives.
- Add dressing and seasoning: Start with about 1/3 of the bottle of Italian dressing and 1/4 cup of Salad Supreme Seasoning. Toss everything together to coat.
- Taste and adjust: Give your salad a taste. Add more dressing and/or seasoning if desired. For an extra cheesy kick, add some mozzarella or Parmesan at this point!
- Chill: Refrigerate the salad for at least 2 hours, or ideally overnight, to allow the flavors to meld.
- Serve and enjoy! This zesty pasta salad is perfect as a side dish at potlucks, picnics, or a light lunch!
Tips:
- Don’t overcook the pasta: Al dente pasta provides the best texture for salad.
- Drain the pasta well: Excess water will dilute the dressing.
- Customize it: Add other mix-ins like bell peppers, artichoke hearts, or your favorite cheeses.
- Make it ahead! This salad actually tastes better when made ahead of time, making it great for meal prep.
- Leftovers: Store leftovers in the refrigerator for up to 3-4 days.
