I love summertime because it's an excuse to eat pasta salad, after pasta salad, after pasta salad. So fun, tasty and colorful. It is the perfect side dish, and can be also be the perfect main course with the right ingredients. We are going to a birthday party and a bbq tonight and are in charge of bringing a side. I jumped at the chance to use up some of the leftover ingredients from the 12 layer dip I made a few days ago. This is what was created:
Italian Pasta Salad
1 box 12oz Tri Color Rotini Pasta
1/2 cup Fat Free Italian Dressing
1/2 cup Fresh Garlic Caesar Dressing
1 package 12oz Flavorino Tomatos, sliced (or grape tomatoes)
1 Green Bell Pepper, chopped
1 Shallot, finely diced
1/4 cup sliced olives
7 oz Turkey Polka Kielbasa, cut into slivers
Freshly Crushed Black Pepper
Freshly Grated Parmesan
Cook the rotini pasta to al dente. While the pasta is boiling, slice the tomatoes, chop the entire bell pepper, finely dice the shallot, slice the olives, and cut up the kielbasa. Put all ingredients aside in a medium sized bowl. When the pasta is done, rinse in cold water and transfer to a large bowl. Add all the chopped ingredients along with the two salad dressings and mix well. Refrigerate for at least an hour and serve cold. Grate some fresh parmesan cheese and crushed black pepper on top right before serving.
I adapted this recipe from the Italian Pasta Salad I at Allrecipes.com.
I changed and added a few more ingredients and also cut down the dressing amounts. I think it's absolutely delicious this way and you could even change the meat to chicken if you like. It would be great with some chopped hard boiled eggs even too.