1 box short cut pasta (I generally use rotini)
1-2 bell peppers, depending on size
1 small red onion
A few ribs of celery
1 8 oz. block of sharp cheddar cheese
1 16 oz. bottle Italian Dressing (usually the Kraft Zesty Italian, either low- or full fat will do just fine; and don’t worry, you probably won’t use the whole thing!)
McCormick Perfect Pinch Salad Supreme seasoning, to taste
Next add about half of the bottle of Italian dressing to the salad. Toss it up a bit, and then add the the Salad Supreme seasoning and toss again. The bottle of seasoning says to add like 1/4 cup, but I never measure. Usually I just add a bit, mix it up, and taste as I go until it’s where I’d like it to be.
Make sure to hang onto that leftover salad dressing. If you leave the pasta salad sit for any length of time (in the fridge or otherwise), the noodles tend to soak it all up, and you’ll need to add more to make sure it isn’t so dry just prior to serving. Feel free to throw some more of the Salad Salad seasoning in there before serving, too.