Tri-Colored Pasta Salad May 17 2018
What's the one side dish present at seemingly EVERY barbecue? That's right: Pasta Salad. The Baker family is particularly keen to pasta salad, mostly because it's easy to make but also because it's something that every guest will enjoy. The twang of the Italian Dressing is what sets our salad apart from the rest.
14 oz uncooked rotini pasta (color full blend)
2 cucumbers, chopped
1/2 onion, finely chopped
5 red cherry tomatoes, halved
5 yellow cherry tomatoes
3/4 cup pitted black olives, sliced
1 cup Italian-style salad dressing
1/2 cup grated Parmesan cheese
1/2 tsp salt
1/2 tsp pepper
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain and cool by running cold water over the pasta in a colander set in the sink.
Combine cooked and cooled pasta with the cucumbers, onion, tomatoes, and olives in a large bowl. Pour the Italian dressing over the salad and stir to combine. Cover and refrigerate for at least one hour before serving.
Sprinkle grated cheese over entire salad right before serving.
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