Pasta Salad
by Jessica Rapp
3
Servings
20
Prep
30 min
Cook
10 min
You can use any Italian dressing. I think this version of Ken's Italian is the best.
Ingredients
- ≈ 453.59 g radiatorre pasta
- 2 bottles Ken's Simply Vinaigrette - Italian
- ≈ 226.8 g cheddar, cubed
- ≈ 226.8 g colby jack, cubed
- ≈ 226.8 g deli turkey or chicken, cubed
- ≈ 226.8 g deli salami or ham, cubed
- Cucumber, cubed
- Sweet peppers, cubed
- Grape or cherry tomatoes, halved
Steps
- 1Cook pasta until al dente. Drain, do not rinse. Add to bowl, preferably non metal.
- 2Add about 3/4 of one bottle of the dressing to the hot pasta, stir. Let cool to room temp or cool in fridge.
- 3Add cheeses, meats and veggies, and the remaining opened bottle of dressing. Stir to combine.
- 4Add more dressing to moisten. Refrigerate.
- 5When ready to serve, taste and add more dressing as needed.
Notes
I get the meat cut in 3-6 oz slices at the deli.
