Vegetable Pasta Salad

If you can boil water, you can make this dish, it’s that simple. 

  • 12 oz. Tri-Color Rotini or Garden Style Twirls pasta
  • 1 1/4 cups Extra-virgin Oil Italian Vinaigrette
  • 1/2 cup Pepperoni minis
  • 1/2 cup sliced black olives, drained
  • 1 1/2 cups fresh broccoli florets
  • 1/4 cup red onion, chopped
  • 1/4 cup green bell pepper, chopped
  • 1/4 cup red bell pepper, chopped
  • 1 cup Provolone cheese (cut into small pieces) or Mozzarella cheese
  • 2 cups cherry or grape tomatoes, halved
  • 1/2 cup parmesan cheese, grated


Cook pasta al dente; rise, drain and set aside.
Cut broccoli into bite size pieces.
Cut tomatoes in half.
Drain olives.
Place cool pasta in a bowl.
Add remaining ingredients except parmesan cheese, mix well.
Cover and refrigerate for about 2 hours.
Sprinkle Parmesan cheese on pasta and serve.

Twist: Provolone Cheese, Extra-virgin Oil Italian Vinaigrette



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