Recipe by Tracey Ferrari Posner
"I needed a quick and easy side dish to take to our friend's house for their son's birthday. This dish needed to be something that would be able to be outside and be pretty, so this is what I came up with. The variety of ingredients all tied together with the salad dressing was perfect, so much so that I took home an empty bowl!"
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1 (16 ounce) package
tri-color rotini pasta
1 (15 ounce) can
kidney beans, drained
1 (15 ounce) can
garbanzo beans, drained
cherry tomatoes, halved
green bell pepper, cut into 1-inch pieces
stuffed green olives, halved
ripe olives, drained and halved
Cheddar cheese, cut into 1-inch cubes
precooked chicken sausage, cut into 1-inch cubes
1 (16 ounce) bottle
Italian dressing (such as Ken's Steak House Lite Northern Italian Dressing®)
This is an exellent go-to recipe for pasta salad. I made this almost every week during the summer months.
I made this dish for work and a family gathering and they loved it. The sausage and olives in with the cheese taste so good
great tasting and very easy--my kind of dish!
I did not add the garbanzo beans or green olives b/c i don't care for either one, but still it is delish.
* Percent Daily Values are based on a 2,000 calorie diet.
Conner's Birthday Pasta Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 304
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