We love having salads for dinner in Summer. This is a great one, very flavorful and fresh, that you can do with or without meat. Since I don’t eat meat sometimes I’ll have some on the side in a bowl for individuals that would like to add it to their plate.
I like to prep my vegetables while my pasta is cooking, and then once the pasta is rinsed and drained, it’s just a matter of dumping everything together in a large bowl and giving it a stir to mix it all together. Easy Peasy.
1 16oz bag pasta, cooked, drained and rinsed with cool water
1/4 c red onion, diced
1/3 c olives, chopped
1 1/2 c or 2/3 of a cucumber, sliced
2 c grape tomatoes, cut in half (not quite all of a 10.5 oz container)
1/2 c Italian Dressing (we like Newman’s Own)
1/2 c shredded parmesan cheese
optional: 1/2 c shredded chicken or pepperoni cut in half
Combine your cooked pasta (rinsed with cool water; fusili, butterfly, shells are all great shapes for this dish) with your slice onion, olives, cucumbers and tomatoes in a large bowl. Add 1/4 c of the Italian dressing and mix to combine. Add the meat (optional) and cheese and toss gently to combine. Refrigerate at least one hour and add the other 1/4 c of Italian dressing just before serving.