Ingredients
Units
Scale
- 1 lb. rotini
- 3 cups (1 lb.) halved cherry tomatoes
- 1 1/2 cups (6 oz. can) halved black olives, drained
- 12 pepperoncini peppers, drained (half of a 16 oz. jar)
- 1 cup finely sliced red onion
- 1/2 tsp. salt
- 1/2 tsp. coarse ground black pepper
- 1 to 1 1/2 cups Italian salad dressing, divided
- 1 cup shredded Parmesan cheese
- 2 cups (14 oz.) packed chopped lettuce
- 3 cups (5 oz.) croutons
Instructions
- Cook the pasta according to package directions. Use a colander to drain the pasta. While it’s still in the colander, rinse it with cold tap water. Tip the pasta back into the pot you cooked it in. Fill the pot with cold tap water to submerge the pasta. Let it sit 30 seconds and then drain in the colander. Transfer the drained, cooled pasta to a large bowl.
- To the pasta add the tomatoes, black olives, red onion, salt, and pepper. Stir.
- Add 1 cup of the dressing and the Parmesan cheese. Cover and refrigerate until serving.
- When ready to serve, stir the pasta and taste. If it has soaked up a lot of the dressing and is not moist, add the remaining 1/2 cup of dressing. Then stir in the lettuce and croutons and serve immediately.
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