This pasta salad recipe was given to me by a dear friend many years ago, and I've been making it ever since! It's great for barbecues.
Ingredients
- tri-colored spiral pasta: 1 pound
- Italian-style salad dressing: 1 bottle (16 ounce bottle)
- salad seasoning mix: 6 Tbsp
- cherry tomatoes: 2 cups (diced)
- green bell pepper: 1 piece (chopped)
- red bell pepper: 1 piece (diced)
- yellow bell pepper: 0.5 piece (chopped)
- black olives: 1 can (2.25 ounce can, chopped)
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 to 12 minutes; rinse under cold water and drain.
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Whisk Italian dressing and salad spice mix together until smooth.
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Combine pasta, tomatoes, bell peppers, and olives in a salad bowl; pour dressing over salad and toss to coat. Refrigerate salad, 8 hours to overnight.
