I don't know about you, but in the summertime, my desire to cook slims down. Meals have to be easy and stretch during this time, otherwise.......
One of my favorite go-to's is a simple pasta salad, filled with veggies and flavor. I normally pair it with a piece of grilled salmon or chicken, but you can do whatever tickles your fancy.
This recipe below makes 1 half pan size of pasta salad, so adjust according to your household size. I don't measure much, so ummm...yeah! Enjoy!
Comment with any questions.
Ingredients
- Barilla Tri-Color Rotini noodles (2 boxes)
- 1 large bottle of Italian Dressing
- 1-2 medium colored peppers
- 1 small bag mini cucumbers
- 1 container grape tomatoes
- 1-2 cups of mild banana peppers (chop them)
- 1 container of parmesan & Romano cheese (grated)
- oil (for noodles)
- salt (for noodles)
- Badia Total seasoning
Instructions
- Fill a large pot with water, add oil and salt, bring to a boil
- While waiting on the water to boil, wash and dice all the raw vegetables and set to the side
- Dice the banana peppers but don't wash those.
- Add the noodles to the now boiling water and allow them to boil until they become al dente aka tender
- Once the noodle are done, drain in a strainer, and flash with cold water to take some of the heat off
- Add the noodles to your pan/container of choice
- Pour 1/4 of the Italian dressing over the noodles and stir
- Add some of the Badia seasoning & grated cheese and stir
- Now add all the chopped vegetables (banana peppers too), and stir them in the noodles
- Add the rest of the Italian dressing and mix it in
- Top with more grated cheese
- Cover and allow to chill for at least 2 hours