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Pasta Salad

This pasta salad dressing combines Italian and Dorothy Lynch, served over broccoli, cauliflower, tomatoes, pepperoni, cheese and tri-color rotini pasta.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 8
Course: Salad, Side Dish
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 12 ounces rainbow rotini pasta
  • ½ head fresh broccoli florets cut into bite-sized pieces
  • ½ head fresh cauliflower florets cut into bite-sized pieces
  • 8 ounces mozzarella or pepperjack cheese cut into cubes
  • 3 ounces pepperoni approx. 48 pieces, cut into quarters
  • 1 pint grape tomatoes halved
  • 6 ounces medium black olives halved
  • 8 ounces Dorothy Lynch salad dressing
  • 8 ounces Italian salad dressing

Method
 

  1. Cook pasta according to package instructions. Drain and rinse with cold water. Allow it to cool while prepping other ingredients.
  2. Cut broccoli and cauliflower florets into bite-sized pieces. Cube cheese. Cut pepperoni into quarters. Cut tomatoes and olives in half. Combine all ingredients, including pasta, in a large bowl.
  3. Mix Dorothy Lynch and Italian dressing together. Use a 2 ½ to 3 cup container with a tight-fitting lid and shake dressings to combine. Pour over pasta salad ingredients and toss to coat.
  4. Cover and refrigerate for 1 hour or more before serving.