Summer is here which means time for barbecues, picnics and hanging out with friends and family. This pasta salad is one of my standbys. Filling, colorful and lots of different flavors and textures make for a great pasta salad.
- 1 lb tricolor pasta
- Chopped cauliflower (or broccoli, but I prefer cauliflower)
- Chopped peppers (I typically use orange or yellow but any color or combination will do)
- Sliced Grape tomatoes (red and yellow)
- 8 oz mozzarella cut into 1/2 inch cubes
- Hard salami also cut into 1/2 inch cubes
- Shredded Parmesan (the real stuff not the preshredded)
- Kraft Zesty Italian dressing
- 1/2-1 tsp of basil
- 1/2-1 tsp of oregano
- Salt & Pepper to taste
Cook the pasta according to package directions. While it’s cooking, start chopping. Once pasta is drained and cooled, place in serving dish. Add your chopped veggies, salami and mozzarella. Toss to combine, then add dressing. I tend to eyeball the dressing. Start with less than you think, you can always add more. Add basil, oregano and salt & pepper. Combine and refrigerator for an hour. Give it a stir and taste it. If it needs more dressing you can add now. Finally top with shredded parm and you’re all set.
Like any recipe, feel free to tweak it to make it your own. The friend I got recipe from used broccoli instead of cauliflower and also added mushrooms and olives. All three things I don’t like so I don’t include them
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