Italian Pasta Salad Recipe
A classic Italian Pasta Salad recipe that is the perfect side dish to make for cookouts and summer get-togethers!
Ingredients
- 12 oz multi-colored fusilli pasta
- 1/2 can large black olives pitted (approx. 20 olives, sliced into 2-3 slices each)
- 1/2 small jar green olives approx. 20 olives, sliced into 2-3 slices each
- 1/2 medium cucumber diced
- 1 large beefsteak tomato or 3 Roma tomatoes diced (or 1 cup halved cherry tomatoes)
- 1 cup zesty Italian salad dressing more as-needed
- 2-4 tablespoons McCormick Perfect Pinch - Salad Supreme seasoning more as-needed
Instructions
- Boil Pasta: Cook pasta al dente according to package instructions. Drain and rinse with cold water.
- Combine: Place drained pasta in a large mixing bowl. Add black olives, green olives, cucumber and tomatoes. Pour in dressing and 2 tablespoons of the seasoning. Mix thoroughly.
- Taste + Adjust: Taste and add additional 1-2 tablespoons of Salad Supreme and Italian dressing until desired taste and consistency is reached. Feel free to add additional olives (black or green), tomatoes or cucumber, as desired.
- Serve: Can be served immediately, but does taste better after sitting a day in the fridge. If served the next day, take remaining Italian dressing and pour enough over salad to reach desired consistency as the pasta will continually soak up the dressing as it sits.
Notes
- Gluten-Free: feel free to use gluten-free noodles
- Storage: store in an airtight container in the refrigerator for up to 5 days.
- Other add-ins: feel free to add in some pepperoni, if you want.
- Serve with: this salad goes well with your classic cookout or potluck items like oven baked baby back ribs, smoked pork shoulder and grilled pork tenderloin!
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