Rotini Salad Recipe
Ingredients
| Rotini pasta | 10 Ounce, uncooked | |
| Broccoli stalks | 2 | |
| Ripe olives | 1 Can (10oz), drained | |
| Cherry tomatoes | 12 , cut in half | |
| 1/2 medium-size red onion, thinly sliced | ||
| Italian salad dressing | 1/2 Cup (16 tbs) | |
| Parmesan cheese | 2 Tablespoon, grated | |
| Ground black pepper | To Taste | |
Directions
Cook the rotini according to the package directions.
Drain; rinse with cold water, then drain again thoroughly.
Allow to cool.
Meanwhile, remove the flowerets from the broccoli.
Peel the stalks and cut into chunks.
Cook the broccoli in boiling salted water just until bright green and still crunchy.
Drain; rinse with cold water, then drain again thoroughly.
Combine the broccoli, rotini, olives, tomatoes, onion and salad dressing in a large bowl.
Add the cheese and season with pepper.
Cover and refrigerate until chilled.
Drain; rinse with cold water, then drain again thoroughly.
Allow to cool.
Meanwhile, remove the flowerets from the broccoli.
Peel the stalks and cut into chunks.
Cook the broccoli in boiling salted water just until bright green and still crunchy.
Drain; rinse with cold water, then drain again thoroughly.
Combine the broccoli, rotini, olives, tomatoes, onion and salad dressing in a large bowl.
Add the cheese and season with pepper.
Cover and refrigerate until chilled.
Chef
