Nothing goes better with a summer BBQ than a good assortment of cold pasta salads. This salad has a million different variations, is simple to throw together, and is always a crowd pleaser. Feel free to substitute your favorite toss ins. These just happen to be mine.
Boil a pound of pasta until al dente and drain well. Rinse in cold water and set aside.
Combine crumbled feta, sliced black olives, mini pepperoni, and cut up broccoli in a bowl.
Pour your favorite brand of Italian dressing over them and stir well. I prefer Kraft Zesty Italian, but just about any will work!
Toss in the pasta and toss with some additional dressing. A great way to add a little more ZING without adding more dressing is to mix in about a half of a packet of dry Italian dressing mix. It gives you the flavor without all the fat.
Serve immediately, or refrigerate for a few hours before serving. If you don’t serve it immediately you may need to add additional dressing because the pasta tends to soak it up a bit.
Italian Pasta Salad
Ingredients
- 1 lb Pasta
- 1 cup sliced black olives
- 1/2 cup crumbled feta cheese
- 1 cup chopped broccoli
- 1 cup mini pepperoni
- 1/2 packet dry Zesty Italian Dressing mix
- 1/2 bottle Italian Dressing
Directions
- Boil pasta until al dente. Drain and rinse with cold water.
- Combine other ingredients with pasta and mix well.
