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Rainbow Pasta Salad I

SUBMITTED BY: CESTIE      PHOTO BY: Jodi

"A terrific Italian-flavored pasta salad with broccoli, pepperoni and cheese."
PREP TIME  15 Min
COOK TIME  10 Min
READY IN  1 Hr 25 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 (16 ounce) package tri-color rotini pasta
  • 1/4 pound sliced pepperoni sausage
  • 1 cup fresh broccoli florets
  • 1 (6 ounce) can black olives, drained and sliced
  • 1 (8 ounce) package mozzarella cheese, shredded
  • 1 (16 ounce) bottle Italian-style salad dressing

DIRECTIONS

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse twice in cold water.
  2. In a large bowl, combine cooked pasta, pepperoni, broccoli, olives, cheese and dressing.
  3. Refrigerate for at least 1 hour before serving.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 31, 2004 by Breeze
Delish! Been making this for years. I cook my pasta the day before and marinate them with about 3/4 of the salad dressing. The next day I add the other ingredients and then the remainder of the salad dressing. Sometimes I vary the veggies and add onions, bell pepper, tomatoes, etc.

16 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 8, 2007 by 4everLuuvd
AWESOME AS IS RECIPE! I am picky about pasta salad and THIS WAS VERY GOOD! Since the original recipe, I too have played with it, added other veggies, and it ALWAYS COMES OUT GREAT!

9 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 12, 2003 by Jennifer
I make this for most of the parties and picnics I go to and people always love it! I get lots of comment on how good it looks. The combination of ingredients makes a really nice presentation. It is VERY easy to make. I use block mozzarella and cut it into cubes instead of the shredded cheese.

7 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 512

  • Total Fat: 40.1g
  • Cholesterol: 27mg
  • Sodium: 1050mg
  • Total Carbs: 25.7g
  •     Dietary Fiber: 1.8g
  • Protein: 13.9g

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