1 box12ozGarden Rotini pastaTri color, regular, bow tie, or other pasta is fine!
1CupEnglish CucumberQuartered and sliced (remove seeds if using a regular cucumber)
1CupCherry tomatoesHalved
22.25 oz CansSliced olivesWhole olives work fine, too!
1CupFresh mozzarella cubesYou can sub in cheddar or feta cheese if desired
1/4CupFinely chopped red onionKeep on the side to add if desired. This adds a strong flavor so a little goes a long way.
1/2-1CupOlive Garden salad dressing Kraft zesty Italian is also good.
1Cuproughly chopped broccoli pieces
1/2-3/4Cupquartered turkey pepperoni slicesYou can use regular pepperoni, ham or salami.
Freshly grated or shaved parmesanTo your liking for garnish or topping
Johnny's Pasta EleganceSprinkle in if desired
Instructions
Prepare pasta by following box directions (add 1/2 tsp of salt to the water) and be sure to remove when the pasta is al dente, not overcooked! Remove pasta and allow to cool. I like to chill my pasta covered in the fridge and finish salad once it is cold. Combine cooled pasta, olives, mozzarella, and veggies. Add dressing and toss together. *I like to add the meat just before serving so it doesn't get mushy at all. Garnish with freshly grated or shaved parmesan cheese. Sprinkle in some pasta elegance if desired. I love adding this! Refrigerate 2+ hours before serving if possible, so it is nice and cold. See the other tips and substitution options in the blog post for making this salad a success!