Pasta Salad Supreme

Heather Beldin's Note:

This is my all time favorite in the summer. In the summer I think I eat more salads and pastas because I dont like to use the stove lol..This is great for everyone looking for something to bring to a potluck. enjoy

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 10

• 16 ounces rotini pasta or 16 ounces shell pasta (sometimes I use the colored pasta to jazz it up for partys)
• 1 (8 ounce) bottle zesty Italian dressing
• 4 tablespoons McCormick Salad Supreme Seasoning
• 5 cups assorted raw vegetables (tomatoes, carrots, broccoli, califlower, or red onions)
• sliced olive (optional)
• mozzarella cheese (optional)

Directions:

1. Cook pasta, rinse under cold water and drain well.
2. Place pasta in large salad bowl, add dressing and seasoning, and toss gently to coat.
3. Cut vegetables to bite size pieces, add veggies to pasta and mix gently.
4. Cover and refrigerate at least 4 hours.

Reviews

[~Chef Lori~]

We have this often in the summer and it always makes such a good side! We had ours with barbecue chicken and enjoyed it so much! I used broccoli, grape tomatoes, vadalia onions, carrots, green pepper and black olives. Deelicious!

[Kristiina]

This is the same recipe I have always used for pasta salad and it always gets rave reviews at cookouts and gatherings. I use the Cavatappi pasta and lite italian dressing, I also always add green and red peppers. I have never tried the mozzarella but that sounds delish and plan to do so next time I make this! Thanks for posting!

[megnbrycesmom]

So easy and quick to make. I used broccoli, carrots, red pepper, and red onions, as well as olives and fresh mozzarella cheese. I would have used tomatoes and cucumbers as well except that I was serving it alongside another salad that was full of those. When I first made it and tasted it, the dressing seemed overwhelming, but after it had mellowed in the fridge half the day, it was just barely enough dressing to be nice and flavorful.