INGREDIENTS
- 16 ounces tri-color rotini
- 5 ounces sliced green olives drained
- 2.25 ounces sliced black olives drained
- 1 small red onion diced
- 8 ounces sharp cheddar cheese cubed
- 3.5 ounces pepperoni slices quartered
- 3/4 cup zesty Italian salad dressing more as needed
- 2 tablespoons Salad Supreme seasoning more to taste
- 1 teaspoon kosher salt
INSTRUCTIONS
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Bring a large pot of heavily salted water to a boil. Cook pasta according to package directions until al dente.
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Drain pasta and run under cold water until the pasta is cool to the touch.
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Add everything to a large mixing bowl and stir well to combine.
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Cover tightly and refrigerate for at least one hour.
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When ready to serve, stir the salad and taste. Add additional salad dressing and season with additional Salad Supreme or salt to reach your desired taste.
TIPS & NOTES:
Mix-Ins: Feel free to add or omit things you don’t like. We love the combo of olives and red onion in this salad, but if you have picky eaters you can adjust. Package sizing is shrinking pretty often these days, using more or less of any mix-in will work fine. This recipe is hard to mess up. Just taste at the end and season with additional dressing or salt to suit your tastes.
Seasoning: We’re using Salad Supreme seasoning, which is delicious on pasta salads, green salads, and even roasted vegetables. It’s a tasty blend and we highly recommend trying it out.
Dressing: Use a vinegar based Italian dressing, not a creamy Italian dressing here. We like Kraft Italian dressing but any bottled vinaigrette type dressing will work well.
Vinegar: If your salad tastes like it’s missing something, it’s usually an acid. A splash of white vinegar or a squeeze of lemon juice will brighten up the flavors and make it pop. We use a zesty Italian dressing that has a little zip to it, but if you’re using a more mellow dressing, adding that splash of acid really helps.