28 oz. whole wheat and/or veggie rotini pasta, cooked firm according to package directions, drained and rinsed
6 Tbsp. Olive Oil
2 cups fat free or light Italian Dressing
1/2 cup red bell pepper, chopped
1/2 cup white or yellow onion, chopped
1/2 cup celery, chopped
1/2 cup black olives, pitted and sliced
1/2 tsp. ground black pepper
1/2 cup grated Romano cheese
In a large bowl mix thoroughly the pre-cooked, drained and pre-rinsed rotini pasta, olive oil and Italian dressing. Cover and set in refrigerator, until completely cooled (at least 2 hours).
Stir in all remaining ingredients and thoroughly mix together. Taste to see if it is incorporated well and whether or not additional ground black pepper or olive oil are needed. Keep chilled and covered, until ready to serve.
Karen’s Note: This Italian Pasta Salad is best chilled overnight in the refrigerator prior to serving, so that the flavors are blended well. You can also enjoy this Italian Pasta Salad at picnics, parties and sporting events!