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Nothing goes better with a summer BBQ than a good assortment of cold pasta salads.
This italian pasta 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 (what you see in this recipe just happens to be my favorites).
- 1 lb Pasta
– 1 Cup of Sliced Black Olives
– 1/2 Cup of Crumbled Feta Cheese
– 1 Cup of Chopped Broccoli
– 1 Cup of Mini Pepperoni
– 1/2 Packet of Dry Zesty Italian Dressing Mix
– 1/2 Bottle of Italian Dressing
Step #1: Boil a pound of pasta until al dente and drain well. Rinse in cold water and set aside.
Step #2: Combine crumbled feta, sliced black olives, mini pepperoni, and cut up broccoli in a bowl.
Step #3: Pour your favorite brand of Italian dressing over them and stir well. I personally prefer Kraft Zesty Italian, but just about any italian dressing will work as well!
Step #4: 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.
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