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Italian Pasta Salad

  • 12 oz. pasta - small shells or rotini. Tri-colored pasta is especially nice in this salad.
  • 2 medium or 1 large tomato - cut into 1/2" to 3/4" chunks
  • 1 large bell pepper, coarsely chopped
  • 1 to 1-1/2 cups finely chopped broccoli (optional)
  • 1 cup thinly sliced pepperoni (optional)
  • 1/2 cup grated Parmesan cheese
  • 1 - 12 oz. bottle Italian salad dressing.

Preparation -
Cook the pasta according to package directions for al dente. Drain the pasta and run it under cool water. Place the drained and rinsed pasta in a large bowl. Toss the pasta, veggies, and pepperoni (if using) together. Stir in the Parmesan cheese. Add the salad dressing... Start with about 8 oz. or an amount to suit your taste. Chill for at least 3 hours before serving. The pasta may absorb the dressing as it stands... add additional salad dressing as needed, just before serving.

Graphics by Lil' Bit Country and Country Clipart by Lisa