Salad Supreme Pasta Salad

5 from 2 votes

Salad Supreme Pasta Salad is a refreshing cold side for all your summer potlucks or barbecues. Made with McCormick seasoning, it's flavorful and filled with freshness.

Prep Time5

Chill Time4

Total Time4 5

Course: Salad, Side Dish

Cuisine: American

Servings:

Calories: 246kcal

Author: Jennifer Fishkind

Ingredients

16 ounces rotini pasta
1 cup broccoli florets cut into 1-inch-sized pieces
1 cup cherry tomatoes cut into halves
1 cup zucchini squash cut into 1-inch-sized pieces
1 cup red bell pepper slices approximately ¼ inch thick by 1 inch long
1 cup red onion slices approximately ¼ inch thick by 1 inch long
6 ounces block mozzarella cheese cubed into ½ inch pieces (yields approximately 1 cup)
⅓ cup black olive slices
1 cup bottled Italian salad dressing
3 tablespoons McCormick brand Salad Supreme seasoning blend

Instructions

Bring 8 cups of water to boil in a large pot over medium-high heat. Once the water is boiling, add the rotini pasta and cook for 10 minutes. Be sure to stir occasionally to prevent pasta from sticking. During the last 1 minute of cooking time, add the broccoli florets and cook the broccoli with the pasta for the remaining 1 minute.
16 ounces rotini pasta, 1 cup broccoli florets
Place a large strainer in the sink and drain the pasta and broccoli florets. Rinse the pasta and broccoli florets with cold water to stop the cooking process and remove excess starch from the pasta. This helps the pasta keep its shape and not get too soft as it sits in the salad dressing.
Transfer the drained and rinsed pasta to a large mixing bowl. Add to the bowl the cherry tomatoes, zucchini squash, red bell pepper, red onion, mozzarella cheese, black olives, bottled Italian salad dressing, and McCormick salad supreme seasoning blend. Gently toss to coat all the pasta and vegetables in the Italian dressing and seasoning blend.
1 cup cherry tomatoes, 1 cup zucchini squash, 1 cup red bell pepper slices, 1 cup red onion slices, 6 ounces block mozzarella cheese, ⅓ cup black olive slices, 1 cup bottled Italian salad dressing, 3 tablespoons McCormick brand Salad Supreme seasoning blend
Transfer the mixed salad supreme to a large serving bowl, cover the bowl with plastic wrap, and refrigerate for 3-4 hours or until ready to serve. This allows all the vegetables and pasta to absorb the flavors of the Italian dressing and seasoning blend.

Notes

Storage:

To Store: Store leftovers in an airtight container in the refrigerator for 3-4 days. Be mindful that the longer the pasta sits in the dressing, the softer the pasta will become.
To Freeze: Freezing this pasta salad is not suggested, as the texture of both the pasta and vegetables will not be favorable after thawing.

Tips:

This salad supreme pasta is best served chilled.
Don’t over cook your pasta. You should cook the noodles just until al-dente; any longer and they will become mushy and fall apart when mixed with the other ingredients.
You can stir in an extra ½ cup of the Italian salad dressing to moisten the pasta if needed after an extended refrigeration period.
You can substitute the vegetables according to your preferences. You want to keep a total of approximately 5 cups of diced or sliced vegetables. Be sure to keep your vegetables cut to bite-size and fairly uniform sizes.

Nutrition