Tuesday, April 28, 2009

Tri-Color Italian Rotini Pasta Salad

Tri-color rotini pasta is paired with red onion, celery, green and red bell pepper, black olives, chopped tomato and dressed with an Italian dressing.

Tri-Color Italian Rotini Pasta Salad

Here's another pasta salad for the recipe box. The first one I posted was a Creamy Pasta Salad version, and my attempt at duplicating a local restaurant's menu item. This one is made using Italian dressing and no mayonnaise.

In my thinking, the vegetables listed are the basics and to be added upon - of course, you can mix and match whatever veggies are your own favorites, or what you happen to have on hand or find at the market. Focus on fresh, raw veggies for the most part - though a handful of frozen peas are great - and preferably what's in season. It's a fantastic pasta salad for when those peppers and tomatoes start to come in.

I like to have chunks of crunchy veggies in my pasta salad, but chop as thin as you like! You can also switch up the pasta - I like the tri-color rotini pasta for this recipe, but wagon wheels or shells are nice too. I also use a homemade dressing, or the Good Seasons envelope seasoning to make up my own Italian dressing, but a bottled commercial dressing works great too.

By the way, this pasta salad is great on its own but fantastic with boiled shrimp tossed in. Just add in about one pound of small, boiled, peeled shrimp at the end, right before chilling.

Check out more of my pasta salad recipes on Pinterest!

Unable to view the printable below on your device? Tap/click here.

Posted by on April 28, 2009
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