This is a recipe that a family friend of ours has been making for BBQs for years. I love this pasta salad because of how simple and quick it is to make the night before a big gathering, or to have as a side dish or lunch for the week. Since it is getting warmer out, this is a perfect cold pasta dish to serve to your friends and family.
It is also very versatile; you can mix in several different kinds of veggies and have it still taste great. I personally love mixing roasted red peppers, sun-dried tomatoes, and olives into a multi-colored pasta. But you can be add whatever you're in the mood for (or whatever is on sale at the farmer's market!). Below is another example of the pasta salad with broccoli and grape tomatoes, showing you the flexibility of this recipe.
The key with this is not to get too excited and add all possible vegetables; remember this is a pasta salad. Pick about 3 veggies to stick with, but feel free to mix and match. I hope you enjoy the recipe, and be creative!
Ingredients
-1 lb multi-colored fusilli pasta
-1 12oz Italian dressing (I use Wish Bone)
-1/2 package/jar of sun-dried tomatoes
-1/2 medium jar of roasted red peppers
-1 small jar of sliced black olives
Additional options
-Broccoli florets
-grape tomatoes
-zucchini
-cucumbers
-peas
-artichoke hearts
-orzo, instead of fusilli
-feta cheese
Instructions
In a pot, boil water and cook the pasta as per the directions on the box.
Chop up the sun-dried tomatoes and red peppers into thin strips.
When the pasta is done, drain it and add pasta to a large glass bowl. Add the vegetables. Pour the Italian dressing over the pasta and vegetables, making sure to evenly coat. (Sometimes I don't add the entire bottle, so you be the judge.) Let it sit for about 15 minutes to cool and then cover and place in the refrigerator. Best served cold.
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