This pasta salad is my go to when I have to bring a salad to an event or when I’ve having a luncheon. It’s simple, but it goes a long way and is full of flavor.
Feta is the most flavorful cheese for this dish. I especially like the kind that comes in a chunk in brine. Cheddar will also work. Olive Garden’s Italian Dressing is delicious in this, but if you want to make your own, Our Best Bites has a great recipe for Italian Dressing.
While your pasta is cooking, cut up your broccoli. The smaller the florets, the better your salad will be.
Rinsing the pasta after it’s drained helps to cool it down quickly and to get rid of the startch.
At this point, throw everything into a bowl and toss it together.
Pasta Salad
From the Kitchen of and Recipe by Lynnae Hymas
Ingredients:
3 quarts water
2 teaspoons salt
6 oz. Tri-color Rotini Pasta
1 small head of broccoli
15-20 pieces of pepperoni
3-4 ounces Feta cheese
1 cup Italian dressing
Boil the water and add the salt. Add the pasta to the boiling water. Cook for 8-10 minutes. Drain the pasta in a strainer and rinse with cold water. Cut the broccoli into small bite sized florets and discard the stems. Add pasta and broccoli to a salad bowl, along with pepperoni, and crumbled Feta cheese. Pour the Italian dressing over the top and toss together. Serves 8-12.
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