Description
A refreshing, colorful pasta salad packed with crunchy vegetables, savory pepperoni, and melty cheese, tossed in a zesty Italian dressing for a perfect summer side dish.
Ingredients
Scale
- 1 pound tri-color spiral pasta
- 1 cup grape or cherry tomatoes, halved
- 1 english cucumber, sliced and cut into 4ths
- 2 cups raw broccoli florets, chopped
- 1/2 red onion, diced
- 4 mozzarella cheese sticks, sliced
- 4 oz pepperoni, cut into 4ths
- 1/4 cup sliced black olives, drained
- 1/2 cup shredded cheese (Colby Jack mixture)
- 12 to 16 oz zesty Italian dressing
- 2–3 tbsp Salad Supreme Seasoning
- Salt and pepper to taste
Instructions
- Cook the tri-color spiral pasta according to package directions, then drain and rinse under cold water to cool.
- In a large bowl, combine the cooled pasta with halved tomatoes, sliced cucumber, chopped broccoli, diced red onion, sliced mozzarella, pepperoni pieces, and black olives.
- Add the shredded cheese and toss gently to distribute evenly.
- Pour the zesty Italian dressing over the mixture and stir until everything is coated.
- Sprinkle the Salad Supreme Seasoning over the salad and mix well.
- Season with salt and pepper if desired, then give the salad a final toss.
- Serve immediately or refrigerate for up to 2 hours for deeper flavor integration.
Notes
For a lighter version, substitute half of the dressing with a light vinaigrette or use less cheese.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Cold
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 785 kcal
- Sugar: 8g
- Sodium: 375mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 83g
- Fiber: 9g
- Protein: 37g
- Cholesterol: 80mg
Keywords: pasta salad, summer, Italian, easy, picnic