Rotini Rainbow Salad
12 ounces rotini – rainbow
2 medium tomatoes – chopped
1 small green pepper – chopped
1 small onion – chopped
1 small cucumber – chopped
1 cup fresh broccoli – flowerets
1 cup fresh mushrooms – sliced
8 ounces Italian salad dressing – bottled
1 cup black olives – pitted and sliced
8 ounces pepperoni slices
Bring 4 quarts of water to a rapid boil. (2 teaspoons of salt can be added, optional.) Add rotini. Return water to rapid boil; cook uncovered, stirring frequently, about 10 to 12 minutes. Drain. Rinse in cold water.
Combine with remaining ingredients.
Cover and chill. Toss salad before serving.
6 to 8 servings.
Note: May substitute green onions for the onions and a 4 oz. can of mushroom slices for the fresh mushrooms.
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