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Cooking with Gregg

Rainbow Pasta Salad


1 (16 oz) package tri-color rotini pasta

1/4 pound sliced pepperoni sausage

1 cup fresh broccoli florets

1 (6 oz) can black Olives drained and sliced

1 (8 oz) package mozzarella Cheese, shredded

1 (16 oz) bottle Italian-style salad dressing

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until pasta is tender; drain and rinse twice in cold water. In a large bowl, combine cooked pasta, pepperoni (cut in small pieces), Broccoli, Olives, Cheese and dressing. Toss. Refrigerate for at least 1 hour before serving. Better if may the day before. You can add more vegetables if you would like. Grape tomatoes had color to this dish. I sprinkle with bacon bits before I serve this dish.

 

 

 
 
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