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Pasta Salad

Prep

Cook

Total

Yield 4 servings

With National Picnic Month approaching, you could not be more in the spirit than whipping up large bowlful of this Perfect Pasta number.  Speaking of numbers, people are going to want yours so they can order up a serving or two. 

Ingredients

SO WHAT YOU'RE GONNA NEED IS:

- (12) oz. cooked Tricolored Rotini (cooked Al Dente, in heavily salted water): Available Here

- (3) oz. canned Black Olives: Available Here

- (2) Tablespoons Pine Nuts: Available Here

- (4) oz. Pepper-Jack Cheese: Available Here

- (1) Tablespoon Capers: Available Here

- (10 - 15) slices Pepperoni: Available Here

- (1) Tablespoon Parmesan Cheese: Available Here

- (1/2) cup Shallot Vinaigrette: Recipe Available Here

YOU'LL ALSO NEED:

- Mixing Bowl: Available Here

- Mixing Spoon: Available Here

- Can Opener: Available Here

- Sharp Knife: Available Here

Instructions

  1. Boil pasta in heavily salted water for one minute less than package directions. Strain and drizzle with olive oil to prevent sticking.  (Do not rinse.)  Place in large Mixing Bowl.
  2. Slice olives into rings. Add to Pasta.
  3. Stack Pepperoni and cut into strips. Add to Pasta.
  4. Cut Pepper-Jack into small rectangular cubes. Add to Pasta.
  5. Add toasted Pine Nuts, Capers and Parmesan Cheese to Pasta.
  6. Add Shallot Vinaigrette and mix thoroughly. (Note: If you're making in advance, you may have to add a little extra Shallot Vinaigrette at the time of serving as the Pasta tends to absorb it.)

Enjoy!

Courses Salad

Cuisine Italian

Recipe by Tiny Kitchen Big Taste at https://tinykitchen.com/pasta-salad