This pasta salad is a family and friend favorite. In particular, my in-laws tend to go nuts for it. I am officially in charge of providing the pasta salad for all of that side of the family’s gatherings.
It’s delicious and couldn’t be easier to throw together! Just chop some veggies and cheese, boil some pasta, and there you have it. It’s also easy to double or triple the recipe for feeding large crowds.
I blogged about this pasta salad almost 4 years ago, and felt like it was time to give it a face lift. In fact, this was only the second recipe that I ever blogged about! The original blog post can be found here.
- 1 box short cut pasta (I like Rotini)
- big pinch of salt
- 2 bell peppers, chopped
- 1 pint cherry tomatoes, halved
- 4-5 ribs of celery, chopped
- 8 oz. block of sharp cheddar, cubed
- 16 oz. bottle of Italian dressing
- 2-3 tbs McCormick Perfect Pinch Salad Supreme Seasoning
Put a large pot of water on the stove to boil. Once it comes up to a rolling boil, add the box of pasta and salt, and cook according to directions on the box. After the pasta is cooked through, drain in a colander, and run some cold water over it to cool things down.
While waiting for the water to boil/pasta to cook, add the bell peppers, cherry tomatoes, celery, and cheese to a large bowl. Add the cooled pasta and toss everything together.
Add about half of the bottle of Italian dressing and 2 tbs of the Salad Supreme Seasoning. Mix it all together and taste. Add more of the seasoning if you think it needs it.
Reserve the remainder of the salad dressing. The pasta salad has a tendency to dry out after a while, and adding some more dressing can really refresh things.