• Ashley Chennel

Summer Pasta Salad



1 box of Rigatoni

Cherry tomatoes

Pasta noodles

Red onion

Supreme salad seasoning by McCormick

Cheddar cheese preferably shredded

Monterey jack cheese cubed

Italian salad dressing

Balsamic vinaigrette dressing

Cucumbers peeled and chopped

Pepperoni slices optional

Fresh parsley

Fresh basil or dried


Boil the rigatoni noodles until they are al dente. Strain them add them to a bowl. Steam your broccoli until it develops some color. Do not let it cook for too long because it will become mushy. You want your broccoli to have a crunch to it, so do not cook it all the way. Steam the broccoli for about 10 minutes With the lid on. Slice your cucumbers and peel them also if you’d like. Chop some red bell pepper and dice some red onion. Red onion can be very overpowering, so I suggest half of a red onion would do the trick for one big bowl. Add your shredded cheddar cheese and your cubed Monterey Jack cheese. You can buy the cheese slices and cut them into squares. Once your pasta has cooled and your broccoli has cooled add them together into a bowl. Next add all of the other ingredients and mix them. Next add in half a bottle of McCormick supreme salad seasoning. Or however much you'd like. Remember we’re making a huge bowl of pasta salad. Lastly you’re going to add your two dressings. Add in the entire bottle of Italian salad dressing and half of the bottle of the balsamic vinegarette. Last top with a little parsley and your pasta salad is ready to be served. This pasta salad is best served cold.


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