Rotini Olive Pasta Salad Recipe

Rotini Olive Pasta Salad Recipe
This pasta salad is simply the easiest and tastiest chilled pasta that you can make! There's no chopping involved. All you have to cook is the pasta. Then, stir in the rest of the ingredients and chill the salad. That's it! Easy cheesy!

The pasta salads of my youth were all made with small elbow macaroni. That was the way things were done, back in the olden days. Today we have so many fabulous shape of pasta to use. I absolutely love rotini, because its ridges and whorls hold onto the dressing and make each bite a rich, flavor-filled delight.


Rotini Olive Pasta Salad Recipe

Ingredients:

1 pound Barilla rotini
4-6 quarts of water
1 tablespoon Lawry's Seasoned Salt
½ cup La Terra Fina Chunky Spinach Artichoke and Parmesan Dip
½ cup That Pickle Guy's Olive Muffalatta (mild)
½ cup Hidden Valley Ranch Dressing
½ cup Kraft shredded 5 Cheese Italian Blend


Method:

In a Dutch oven, heat 4-6 cups of water to boiling and add the seasoned salt and rotini. Stir. Cook for 8 minutes, stirring a couple of times. When the rotini has completed cooking, drain it well in a colander. Put the rotini back in the pan. Spray a half cup dry measure with non-stick cooking spray. Measure a heaping half cup of the spinach dip and pour it into the pan of rotini. Now, measure the muffalatta and put it into the rotini and dip. Stir until the ingredients are combined. Then, add the dressing and stir. Finally, pour the cheese into the salad and combine it with the other ingredients. Transfer the completed salad into a serving bowl.

This may be served warm, but I love it thoroughly chilled. Chilling the salad takes about 3 hours. If you are in a hurry to chill it, you may pop the pasta bowl into the freezer for about an hour. The pasta on top will be somewhat frozen. Stir the pasta around and let it stand in the refrigerator for 15 minutes before serving with your favorite sandwiches.

Variations:
*Add up to 2 cups of chopped , cooked vegetables. You can chop raw veggies and throw them into the water to cook with the rotini. The larger the vegetable dice, the crunchier it will be. Some veggies that work well with this are mushrooms, celery, carrots, peppers, broccoli,, squash, and onions.
*You may also want to incorporate fresh herbs. Parsley, cilantro, oregano, and dill work well. So does basil. In fact, if you have pesto, stir a bit into the salad or plop a bit on top as a garnish..
*Chopping some Campari tomatoes and garnishing the bowl of pasta with the tomatoes just before serving adds a fresh touch.
*If your crew thinks every dish must have meat, you can add chopped chicken, ham, or tiny shrimp.


There are pasta salads that take more elaborate preparations, but this easy pasta salad is especially tasty. Rotini Olive Pasta Salad takes less than 30 minutes to make. There's nothing to chop in the basic recipe. Just measure, dump, and stir. Enjoy your sandwiches with this delightful salad!


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Content copyright © 2019 by Connie Mistler Davidson. All rights reserved.
This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.