Recipe by Sue H.
"This is a standard for potlucks, and it makes a nice big salad that tastes great!"
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1 (16 ounce) package
colored rotini pasta
green bell pepper, chopped
fresh sliced mushrooms
1 (8 ounce) bottle
Italian-style salad dressing
black olives, pitted and sliced
Amazing Recipe! I have made this for years. The only thing I do different is add 1/2 cup FRESHLY grated parmesan cheese! Very yummy!
I'm giving this less stars simply because I didnt enjoy the vegetable choices.
Delicious, and it makes an excellent presentation. I added crumbled feta cheese and cut back on the amount of dressing.
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.
This recipe was really delicious. So much so that I am making it a staple of my diet. I wish I would have taken the suggestions of others though to use the salad sensations or whatnot. I felt it needed more tang or zest. I will put fewer onions in as well as they were a bit overpowering. Overall, it was delicious and nutritious and a definite keeper with just a few changes.
This is a wonderfull basic pasta salad recipe! Use the veggies that you and your family like. The same goes for the salad dressing, try a sundried tomato, or greek style one. For a bit more substanitial salad, add your favorite diced cooked meats and cheese. The possibilites are endless.
Excellent. I used some apple cider vinegar and olive oil. Will make this again when I have guests.
I make this often, it's a family favorite. The only thing I do differently is no mushrooms and add cut up mozzarella.
* Percent Daily Values are based on a 2,000 calorie diet.
Rainbow Rotini Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 101
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