Pass the pasta
It’s a great day for pasta salad.
Here’s a quick and easy recipe your friends and family will love. In fact, this pasta salad has its own fan club around here. You could add other ingredients to this basic recipe — chunked cheese, chopped cucumber, banana peppers — but I don’t, usually. I just make the basic recipe and it continues to receive much fanfare.
Farmgirl’s Pasta Salad
1 lb. package tri-color radiatore pasta (any bite-sized tri-color pasta will do)
8 oz. Ken’s Steakhouse brand Zesty Italian dressing
8 oz. pkg. sliced pepperoni, cut into slivers
8 oz. pkg. shredded mozzarella cheese
6 oz. can medium whole black olives, pitted
1 cup grape tomatoes
Boil pasta according to package directions.
While pasta is cooking, chop pepperoni.
When pasta is al dente, drain and rinse with cold water. Drain.
In large bowl, combine pasta and Italian dressing. Toss to coat.
Add the rest of the ingredients and gentle combine.
Chill in the refrigerator for at least one hour before serving.
Gently stir ingredients before serving. Add more dressing as desired.