Page 17 - Scoop April 2021

THE SCOOP | APRIL 2021

Italian Pasta Salad

Submitted by Dawn Scott, CSC 40 Albany

This pasta salad is requested any time there is a DDS potluck or we have a family gathering. This salad comes
together quickly and is so pretty with all the different colors in the bowl. The longer you can let the salad sit the
better; that way all the flavors have time to hang out and mingle. I hope you enjoy!

Ingredients

•1-12 oz box of Tri-Color Rotini pasta or your favorite pasta
•1-16 oz bottle of Kraft Roasted Red Pepper Italian Dressing or your favorite Italian Dressing
•1/3 cup of diced Red Onion
•¼ cup of Roasted Red Bell Peppers (cut into slices if whole)
•½ cup of Medium Pitted Black Olives
•1 pint of Cherry tomatoes
•½ cup Shredded Parmesan cheese
•Salt and pepper to taste

Cook pasta according to the box, drain and put into a large bowl. Add all of the ingredients except for
the dressing and cheese, then stir. Pour in ½ to 3/4 of the bottle of dressing, then gently stir to coat all
of the ingredients. Cover the bowl and allow the pasta salad to chill in the fridge for 2 - 3 hours before
serving.

Right before serving, taste and add salt/pepper and more dressing if desired.
Top with shredded parmesan cheese and serve.

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