Zesty Italian Pasta Salad
INGREDIENTS
  • 2 boxes rotini pasta tri color is good
  • 1 onion diced
  • 1 green pepper diced
  • 2 cucumbers peeled, sliced thick then cut in bite sized pieces
  • about 10 or more chopped pepproncini peppers
  • about 8 roma paste tomatoes large bite sized pieces
  • about 1-2 stalks celery diced
  • 1 can lima beans strained
  • 1/2 of small bag frozen peas
  • OPT VEGGIES: yellow banana peppers, cut blk olives, mushrooms, garbanzo beans,
  • CHEESES- all cubed sharp cheddar, Colby, provolone, mozzarella or string cheese
  • MEATS- all bite sized pieces pepperoni, salami, OPT: leftover ham, cooked kielbasa leftovers, small leftover homemade meatballs (not cooked in sauce)
  • 2 pkts dry zesty Italian dressing mix
  • garlic powder
  • bottled zesty Italian salad dressing
  • Parmesan cheese in can about 1/4 cup
  • OTHER OPT: 1/4 c oil olive, avocado or vegetable- parsley, pinch italian seasoning,
DIRECTIONS
  1. Boil pasta in oiled AND salted water to al dente strain rinse in luke warm water you still want pasta a lil warm to absorb flavors better
  2. Add all veggies, meats, cheeses, herbs and any other opts then taste if good put in lg zip lock bags or plastic wrapped lg bowl and chill in fridge over night or if made in early morning can be ready by dinner
RECIPE BACKSTORY
Large batch