Rotini Pasta Salad - An Easy Salad You Can Make Ahead - Perfect For the Warm,Final Weeks of Summer

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories while still providing creaminess.

black olives

🥗Healthier: green olives

💰Cheaper: canned black olives

Green olives offer a different flavor profile while being similarly priced.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral taste.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note while white vinegar is more cost-effective.

Boil water in a large pot and add salt until it tastes like the sea.

Add 16 oz of rotini pasta to the boiling water and stir occasionally.

Set a timer for 9-11 minutes for the pasta to cook until al dente.

While pasta is cooking, prepare the vegetables: chop 1 green pepper into small chunks and 1 small Vidalia onion (use less if preferred).

Dice 2 ripe tomatoes or use halved cherry tomatoes if not in season.

After 9-11 minutes, drain the pasta in a colander and shake to remove excess water.

In a large mixing bowl, combine the drained pasta, chopped green pepper, diced onion, and tomatoes.

Sprinkle about half of a 2.6 oz bottle of Salad Supreme seasoning over the salad and stir to distribute.

Pour the entire 16 oz bottle of Kraft Zesty Italian dressing over the salad and mix well.

Refrigerate the salad for a minimum of 8 hours to allow flavors to meld before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens