Ingredients :
1 pound Bernardi’s Veggie Rotini Pasta KBLR
6 tbsp Salad seasoning blend
(1) (16 oz) bottle of Salad dressing, Italian, commercial, regular, with salt
2 cups Cherry Tomatoes, cup
(1) peppers, sweet, green, raw; green bell pepper
(1) peppers, sweet, red, raw; red bell pepper
(½) peppers, sweet, yellow, raw; yellow bell pepper
(1) (2.25 oz) can Olives, ripe, canned (small-extra large)
Directions :
Place and cook in a large pot of salted boiling water the pasta until al dente and rinse under cold water and drain.
Add and whisk the salad spice mix and Italian dressing.
In a salad bowl, add and combine the pasta, cherry tomatoes, bell peppers, and olives. Pour dressing over salad, then toss and refrigerate overnight.
Tips:
Serve this with your favorite kabobs. I like serving mine with bbq pineapple chicken kabobs, Korean chicken kabobs, or Shrimp Kabobs.
As I mentioned, you can tweak the ingredients for this recipe. If you have kids, try to serve this with a dish that they usually it.
You can use any pasta that is available in your pantry.
Nutrition Facts :
Per Serving: 400.1 calories; 2.7 mg cholesterol; 1904.2 mg sodium; 7.9 g protein; 39 g carbohydrates.
