I have to say this is one of my signature dishes. It's very simple to make and tastes even better the next day. I always make a double batch so I can send leftovers home with family and save some for us too. We have a lot of BBQ family dinners, and you will always find this pasta salad on the table. This recipe is for a single batch.
1 box Barilla tri-color rotini1/2 pint Cherub or grape tomatoes, halved
1/2 cup broccoli, cut into small florets
1 cucumber, peeled and diced
1/4 cup kalamata olives, pit removed and halved
2 T Salad Supreme seasoning
salt and pepper to taste
1 - 16 oz. bottle Wishbone Italian salad dressing
1/2 cup shredded parmesan cheese, divided
Cook pasta in salted boiling water for 9 minutes until al dente. Drain and rinse with cold water. Add pasta to large bowl. Add only 3/4 bottle of salad dressing and save the rest for later. Add the tomatoes, broccoli, cucumber, olives, seasonings, and 1/4 cup of the parmesan cheese. Stir to combine. Cover tightly with plastic wrap and refrigerate for at least 2 hours, stirring occasionally. When ready to serve, add remaining salad dressing and 1/4 cup parmesan cheese. Stir and taste for seasoning. Enjoy!