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Zesty Italian Pasta Salad
recipe by Tobias Young (@TobiasYoung)
Ingredients:
- 12 ounces of cooked pasta (al dente)
- 3 pints of cherry tomatoes, halved
- 1 large shallot, minced
- 1 large cucumber, diced
- 1 sweet orange bell pepper, minced
- Pepperonis (optional, quantity based on preference)
- 1 cup Vermont cheddar cheese, cubed
- 1 cup pepper jack cheese, cubed
- 4-5 tablespoons Salad Supreme seasoning
- 24-ounce bottle of Olive Garden's Italian dressing
Steps:
1
Cook 12 ounces of pasta to al dente and set aside.
2
Use 3 pints of cherry tomatoes, ensuring they are firm. Halve the tomatoes and discard those that are too soft.
3
Mince 1 large shallot. Mix with the cooked pasta and cherry tomatoes in a large bowl.
4
Dice 1 large cucumber and 1 sweet orange bell pepper, ensuring consistent sizing for even mixing.
5
Slice and add pepperonis if using. This step is optional and depends on meat preference.
6
Cube 1 cup each of Vermont cheddar cheese and pepper jack cheese. Mix into the pasta salad.
7
Season the salad with 4 to 5 tablespoons of Salad Supreme seasoning, adjusted to taste.
8
Pour a 24-ounce bottle of Olive Garden's Italian dressing over the salad, mixing thoroughly to ensure even coating.
9
Prepare the salad in advance, allowing it to marinate. Ideally, make it the day before serving for the flavors to meld.