Pasta Salad II recipe

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Ingredients

1 (16 ounce) package rotini pasta
8 ounces Monterey Jack cheese, cubed
3 ¾ teaspoons Old Bay Seasoning TM
1 cup zesty Italian dressing
1 (6 ounce) can sliced black olives
1 large cucumber, chopped

Nutrition Info

446.2 calories
carbohydrate: 45.6 g
cholesterol: 25.2 mg
fat: 23.3 g
fiber: 3.1 g
protein: 15 g
saturatedFat: 7.2 g
servingSize: -
sodium: 1097.7 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook rotelle pasta in boiling salted water until al dente. Rinse with cool water, and drain well.

  2. In a large bowl mix together the cubed Monterey Jack cheese, salad seasoning, black olives, and diced cucumbers.

  3. Add the drained and cooled pasta to the large bowl, pour Italian dressing over pasta and vegetables. Mix well.

  4. Refrigerate for several hours before serving.

Recipe Yield

8 to 10 servings

Recipe Note

My sister-in-law gave me this recipe years ago. It is the only pasta recipe I really like, and my daughter is always asking me to make it. She prefers more favor, so she adds additional zesty Italian salad dressing to her serving.

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