Cook pasta to desired tenderness.
When cooled, add diced tomatoes, olive slices and beans.
Add Italian dressing, measure by eye, pasta should be coated, but not swimming!
I usually use packets of powdered dressing mix, as do not keep bottles of Italian dressing on hand, and can make as much or as little as I want.
I've also played with different varieties of Italian dressings.
You can have fun with it, tweak to your taste.
If not serving immediately, refrigerate. But mix well before serving to redistribute dressing that may settle at bottom of dish.
Serve with croutons, bacon bits & Parmesan cheese.
(I serve this on the side to sprinkle on top, because if any leftovers croutons& bacon bits will get soggy when refrigerated, and vegans don't eat cheese!).
Ingredients:
1 (16 ounce) boxes salad rotini pasta ( any variety will do, but this is my favorite)
1 tomatoes, diced
1 (16 ounce) cans kidney beans, drained & rinsed
0.5 (2 1/4 ounce) cans sliced black olives
1 (16 ounce) bottles Italian dressing, any brand
croutons, favorite variety
bacon bits
parmesan cheese
Steps/Methods:
Cook pasta to desired tenderness.
When cooled, add diced tomatoes, olive slices and beans.
Add Italian dressing, measure by eye, pasta should be coated, but not swimming!
I usually use packets of powdered dressing mix, as do not keep bottles of Italian dressing on hand, and can make as much or as little as I want.
I've also played with different varieties of Italian dressings.
You can have fun with it, tweak to your taste.
If not serving immediately, refrigerate. But mix well before serving to redistribute dressing that may settle at bottom of dish.
Serve with croutons, bacon bits & Parmesan cheese.
(I serve this on the side to sprinkle on top, because if any leftovers croutons& bacon bits will get soggy when refrigerated, and vegans don't eat cheese!).
