Pasta salad is a staple at most cook outs during the summer months but it doesn’t need to just be made for cookouts, it’s a healthy one dish meal as well. With the meats, cheeses and pasta this is a perfect dish to keep making in the cooler months as well for an easy lunch or quick dinner on a busy night

Ingredients:

• 1 16oz Box of Tri-Color Rotini Pasta (cooked according to the box directions and cooled)
• 1 6oz Can of Large Black Olives (drained and sliced one olive into 3 sections)
• 1 6oz Jar of Pimento Stuffed Green Olives (slice each olive into 3 sections)
• 1 16oz Bottle of Ken’s Steak House Italian Dressing w/Aged Romano
• 1 4oz Brick of Monterey Jack Cheese w/ Jalapeno’s  (cut into 1″ cubes)
• 1 4 oz Brick of XXX Sharp Cheddar Cheese (cut into 1″ cubes)
• 1 4 oz Brick of Swiss Cheese (cut into 1″ cubes)
• 1 12oz Container of Galbani Mozzarella Fresca Marinated Cheese Balls
• 4 Slices of Deli Hard Salami Sliced 1″ Thick (cut into cubes)
• 4 Slices of Deli Black Forest Ham Sliced 1″ Thick (cut into cubes)
• 4 Slices of Deli Slow Roasted Turkey Sliced 1″ Thick (cut into cubes)
• 4 Slices of Deli Pepperoni Sliced 1″ Thick (cut into cubes)
• 8oz of Cherry Tomatoes Sliced in Half (red or yellow)
• 1 Medium Onion Diced (red or sweet vidalia)
• 2 Celery Stalks Chopped
• 4 Radishes (washed and thinly sliced)
• 1 Large Cucumber Peeled and Sliced in 1/2″ Slices Then Cut Them in Half
• 4 Large Carrots Peeled and Chopped
• 1 Red Bell Pepper Seeds Removed & Cut Into Bite Size Pieces
• 1 Yellow Bell Pepper Seeds Removed & Cut Into Bite Size Pieces
• 1 Medium Sized Head of Broccoli (cut the tops of the broccoli off breaking them into small florets)
• 1 Cup of Fresh Parmesan Cheese Grated

Directions:

1. In a large salad bowl add your pasta and the entire bottle of Ken’s dressing mix well
2. Add your freshly grated parmesan cheese blending thoroughly
3. Put all the rest of your ingredients one at a time blending completely with the pasta and dressing
4. Cover and refrigerate for a few hours and enjoy 🙂