Rainbow Rotini Salad

SUBMITTED BY: Sue H. PHOTO BY: Zelda H.

"This is a standard for potlucks, and it makes a nice big salad that tastes great!"

PREP TIME	20 Min
COOK TIME	10 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

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INGREDIENTS

1 (16 ounce) package colored rotini pasta
2 tomatoes, chopped
1 green bell pepper, chopped
1 onion, chopped
1 large cucumber, chopped
1 cup broccoli florets
1 cup fresh sliced mushrooms
1 (8 ounce) bottle Italian-style salad dressing
1 cup black olives, pitted and sliced

READ REVIEWS (9)

DIRECTIONS

Bring 4 quarts of water to a rapid boil (2 teaspoons of salt can be added, optional). Add rotini. Return water to rapid boil and cook uncovered, stirring frequently, for about 10 to 12 minutes. Drain. Rinse in cold water.
Combine cooked pasta with tomatoes, green bell pepper, onion, cucumber, broccoli, mushrooms, olives and Italian salad dressing. Cover and chill. Toss salad before serving.

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REVIEWS

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Reviewed on Jul. 13, 2003 by shelley

I too have been making this recipe for years with the salad supreme it just isn't the same with out that. I also add sliced pepperoni and cubed mozzerella and fat free dressing, cuts down on the fat so I can add the pepperoni and cheese.

2 users found this review helpful

Reviewed on Aug. 12, 2007 by Chikee

Exactly how I have always made my rotini salad, aside from adding pepperoni and cauliflower. Yum!

1 user found this review helpful

Reviewed on Jul. 10, 2007 by Carrie

This was wonderful! I left out the olives, mushrooms, and green peppers and we LOVED it. I fixed it when family was over and everyone really enjoyed it. Not a drop left!

1 user found this review helpful

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