This salad goes great with any Italian-themed dinner. Joshua also makes this quite a bit in the summertime to pair with burgers or brats off the grill. This recipe is super easy and keeps in the fridge for days – if it lasts that long. You can also make your own salad dressing simply by combining olive oil, red wine vinegar, salt, black pepper, and dried Italian seasoning. Shake and go! Or make it ahead of time and keep it in the fridge, then use as needed.
Prep Time: 20 minutes
Cook Time: N/A
Yields: 10 servings
Ingredients:
2 (16-ounce) boxes rotini pasta, cooked according to package directions, drained, and cooled
3 cups peeled and cubed cucumbers
3 cups cherry tomatoes, cut into halves
3 cups cubed salami
2 (8-ounce) packages block medium Cheddar cheese, cut into 1" cubes
2 (8-ounce) packages block Monterey jack cheese, cut into 1" cubes
2 (9.5-ounce) jars pitted kalamata olives, drained and kept whole
1 (21-ounce) jar pitted green olives, drained and kept whole
1 (24-ounce) bottle zesty Italian salad dressing
Steps:
1. In a large bowl, combine all ingredients except dressing. With a large spoon, fold ingredients together.
2. Add dressing and stir again. Store in the fridge until ready to serve.
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