My Wednesday post about writing your own vows was the conclusion to my wedding mini-series, and I hope you enjoyed those posts and got something out of them! I certainly enjoyed re-living those DIY moments of the wedding planning process. But moving on to more delicious things like this Italian pasta salad…
Today I’ll be sharing about my favorite Italian pasta salad recipe! I adapted the recipe from this blog, and it has become one of my favorite summertime meals. Things sure are heating up here in the Southwest, so I can’t think of a better time to get this post out!
A Little Peace of Home is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
1 lb. pasta (any kind will work, but I use the tri-color pasta because it adds some extra color)
1 tsp. olive oil
2 cups frozen broccoli florets
1 ½ cups cucumber, sliced and then cut into fourths
1 red bell pepper, chopped
1 can of black olives, sliced (this is what I used to slice them up quickly!)
1 cup small pepperonis (or you can cut the regular-sized ones into quarters)
Good Seasons Italian dressing (or another kind, if you prefer)
- Cook the pasta according to box directions. Toss your frozen broccoli florets into the pot during the last 5 minutes or so. (Be aware that this will cool your boiling water down, so you may need to add a couple extra minutes). When its finished cooking, strain the water.
- Combine cucumber, bell pepper, olives, and pepperonis in a large bowl. Add the pasta and broccoli and mix well.
- When it comes to the Italian dressing, you have two options. You can pour 1 ½ cups into your pasta salad, stir all together and let it chill in the fridge for a few hours before serving. Or, you can do what I like to do. I go ahead and the let pasta salad chill in the fridge and then serve it with the Italian dressing on the side. I’ve noticed that mixing the dressing in with everything tends to make it go bad more quickly. I also like the option of putting less dressing on my Italian pasta salad.
Pasta is one of those foods that I will never get tired of eating (pizza and cheesecake also fall into this category). Every time I find a new way to prepare it (like this Italian pasta salad) I get so excited! Plus, then my hubby isn’t stuck eating the same pasta dishes week after week.
I would love to hear about your favorite pasta recipes in the comments! (Like I said, I can never get too much!)