Ingredients :

1 pound Bernardi’s Veggie Rotini Pasta KBLR

6 tbsp Salad seasoning blend

(1) (16 oz) bottle of Salad dressing, Italian, commercial, regular, with salt

2 cups Cherry Tomatoes, cup

(1) peppers, sweet, green, raw; green bell pepper

(1) peppers, sweet, red, raw; red bell pepper

(½) peppers, sweet, yellow, raw; yellow bell pepper

(1) (2.25 oz) can Olives, ripe, canned (small-extra large)

Directions :

Place and cook in a large pot of salted boiling water the pasta until al dente and rinse under cold water and drain.

Add and whisk the salad spice mix and Italian dressing.

In a salad bowl, add and combine the pasta, cherry tomatoes, bell peppers, and olives. Pour dressing over salad, then toss and refrigerate overnight.


Serve this with your favorite kabobs. I like serving mine with bbq pineapple chicken kabobs, Korean chicken kabobs, or Shrimp Kabobs.

As I mentioned, you can tweak the ingredients for this recipe. If you have kids, try to serve this with a dish that they usually it.

You can use any pasta that is available in your pantry.

Nutrition Facts :

Per Serving: 400.1 calories; 2.7 mg cholesterol; 1904.2 mg sodium; 7.9 g protein; 39 g carbohydrates.


Cheesy Cowboy Soup