It’s a classic. Right? We love this salad the best when it’s had a day or two to marinate, but it can totally be eaten right away.
- 12 oz. Tri- colored rotini pasta
- 10 oz. Grape tomatoes, halved
- 6 oz. Can of black olives, halved
- 10 oz. Match stick cut carrots
- Half of a small onion, diced
- Red or green pepper, diced
- 8 Mozzarella sticks sliced
- 7 oz. Pepperoni chopped
- 16 oz. Bottle hot banana pepper rings
- 1/3 cup parmesan cheese
- 1 package Italian dressing mix
- 1 bottle Olive Garden dressing
Cook pasta until al dente. About 7 minutes. Drain and rinse under cold water to stop cooking.
While you’re waiting for the water to boil and pasta to cook. Chop the onion and soak it in a bowl covered in cold water, drain after about 10 minutes. Chop all other vegetables and add them to a large bowl.
After pasta had cooked and cooled, add it to the bowl. Next, sprinkle the Italian dressing mix and parmesan over pasta. Pour entire bottle of salad dressing over this.
Mix well, cover tightly, and put in the fridge to marinate. It just keeps getting better!
Any vegetable you like is good in this salad. Zucchini and broccoli are both delicious in here, but my kids like the carrots better.