***So I made this the first time at the end of the summer and apparently never got around to typing the actual recipe! Oops! Made it again this week and it’s so yummy! I am definitely looking forward to all the leftover snacks 🙂
I know that the season of picnics and BBQ’s is almost over, but I just wanted to share one more summer gem! We made this salad for our side with a beautiful steak. We also took it on our only picnic to the beach this year. It was a pretty windy day so it wasn’t the best outing ever. But after chasing puppy Sven around the beach this was such a refreshing snack!
I will admit that the first time I made this I made the mistake of buying Zesty Italian Dressing, that stuff is too damn spicy! Damn near burned off my taste buds 😦 So as you value your sense of taste, please, for the love of god, do not buy Zesty Italian dressing!!
Ok here is the recipe for this gorgeous tangy bright salad!
- 1 box Garden Rotini Pasta
- 1 cup Frozen Peas
- 1 cup Frozen Corn
- 1 Cucumber, diced
- 2 Carrots, diced
- 1/2 lb Colby Jack Cheese, diced (or a full pound if you really love cheese!)
- 1 bag Mini Pepperonis
- 1 Cup Italian Dressing
- Optional: Diced green pepper, celery, black olives or finely chopped red onion
Cook the pasta according to directions. I prefer al dents pasta, but if you prefer well done I will not tell you how to live your life 😉
3 minutes before the pasta is done cooking add the frozen peas and corn. Once it’s cooked to your liking then drain the water. Let the pasta sit at room temp for about 5 minutes stirring occasionally to let the heat out. Move to the fridge for about 10 more minutes.
Prep your other veggies and cheese and toss together in a large bowl. Add pepperoni and Italian dressing. Toss to coat.
Remove the pasta mix from the fridge and add about 1 cup at a time to the large bowl, tossing to coat.
And there you have it!
May your summer be filled with sun, fun, family and friends, and great food!