I love a good pasta salad, but until last week I had never found my own recipe that I liked. I started with this recipe found at allrecipes.com.
I really liked the dressing but tweaked the makings of the actual salad a little. And the recipe typed below is actually half of what I made, because it was a LOT of pasta salad!
Italian Pasta Salad
12 ounces rotini pasta
1 cup Italian-style salad dressing (I used Market Pantry Light Italian)
1 cup creamy Caesar salad dressing ( I used Ken’s Steakhouse Lite Creamy Caesar)
1 cup grated Parmesan cheese
2 carrots peeled and chopped
1/2 green bell pepper, chopped
1/2 red onion, diced (i used yellow, because my red onion was bad when I cut into it)
turkey pepperoni (cut in half)
3 oz cubed mozzarella
1-2 tsp Italian Seasoning
1 tsp garlic powder
1. In a large pot of salted boiling water, cook pasta until al dente, adding carrots for last minute of cooking, rinse under cold water and drain.
2. In a large bowl, combine the all ingredients. Allow to chill overnight. In the morning, if you would prefer more dressing add more dressing. If you are running low on dressing, add a bit of olive oil and more Italian Seasoning.