My family and I enjoy this pasta salad as a meal during summertime. It’s not too heavy and there isn’t much cooking involved to heat up your kitchen or house. It can also be a dish on the side. It’s great for summer picnics or for potluck meals.
xCraftyChickx’s AntiPasto Pasta Salad Serves 8-10
1 (1 lb) package ANY Rotini pasta, cooked & drained
1 package sliced pepperoni, quartered
1 1/2 to 2 (1 lb) blocks Pepperjack Cheese, cubed
1 large can ripe olives, drained & sliced
2 cans diced tomatoes, well drained
1 (8 oz) bottle Italian Dressing
Cook pasta as directed on package; rinse with cold water and drain well.
Meanwhile, quarter pepperoni slices, cube the cheese, slice olives and drain tomatoes well.
In a large bowl combine pasta, pepperoni, cheese, olives and tomatoes. Add dressing; mix well.
Chill for at least an hour before serving.
Variations: You could substitute ONE package of cheese with plain Monterey Jack cheese. You could also substitute 1/2 can of diced tomatoes with chiles (well drained) for 1 can of the plain diced tomatoes.