Print Recipe
Pin Recipe
[btn-google-source]
Servings: 8
Calories: 554kcal
Ingredients
- 16 ounces box Tri-Color Rotini Pasta
- 1 English cucumber
- 10 ounces container cherry tomatoes
- ½ red onion
- 2.25 ounces can sliced black olives drained
- 8 ounces Colby cheese cubed `
- 6 ounces salami sliced
- 1 tablespoon salad supreme seasoning
- 16 ounces Olive Garden signature Italian dressing
Instructions
- Cook the pasta according to the package instructions until al dente. Once done, drain it thoroughly and allow it to cool completely.16 ounces box Tri-Color Rotini Pasta
- Dice the cucumber and onion into small cubes. Slice the tomatoes into halves.1 English cucumber, 10 ounces container cherry tomatoes, ½ red onion
- In a large mixing bowl, combine the cooled pasta, diced cucumber, halved tomatoes, sliced onion, olives, cheese, sliced salami, desired seasoning (such as salt, pepper, and Italian herbs), and your favorite dressing.2.25 ounces can sliced black olives, 8 ounces Colby cheese, 6 ounces salami, 1 tablespoon salad supreme seasoning, 16 ounces Olive Garden signature Italian dressing
- Gently toss the ingredients until they are evenly distributed and coated with the dressing.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, give the pasta salad a gentle toss to redistribute the dressing and ingredients.
- Garnish with freshly chopped herbs or additional cheese, if desired. Enjoy your delicious and refreshing pasta salad!
Notes
- Pasta: Although tri-color rotini is suggested for its visual appeal and ability to catch the dressing, feel free to use any short pasta like fusilli, penne, or cavatappi.
- Veggies: Don't hesitate to throw in additional veggies like bell peppers or artichoke hearts to boost the flavor and texture.
- Protein: If salami isn’t your favorite, try using diced pepperoni, cooked chicken breast, or shrimp for a different twist. Keep it meat-free by using grilled tofu.
- Cheese: Swap out Colby cheese for mozzarella balls or freshly grated Parmesan for a more Italian flair.
- Boosting Flavor: Enhance the taste by adding a splash of red wine vinegar, a squeeze of fresh lemon juice, or a sprinkle of fresh herbs like basil or parsley.
- Making It Healthier: For a lighter version, opt for a reduced-fat Italian dressing or simply use extra virgin olive oil and vinegar.
- Gluten-Free: Use gluten-free pasta if dietary restrictions are a concern. Just make sure to cook it al dente to maintain its texture in the salad.
Storage Instructions
- Cool and Airtight: Make sure the pasta salad is completely cooled before you store it, and then transfer it to an airtight container.
- Fridge: Keep the pasta salad in the refrigerator. It typically lasts well for up to 3 days.
- Mix Before Serving: If the dressing has settled at the bottom of the pasta, give the salad a good stir before serving to redistribute the flavors.
Nutrition
Calories: 554kcal | Carbohydrates: 65g | Protein: 26g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 44mg | Sodium: 6921mg | Potassium: 262mg | Fiber: 9g | Sugar: 7g | Vitamin A: 526IU | Vitamin C: 10mg | Calcium: 252mg | Iron: 6mg
Tried this recipe?Let us know how it was!