Ingredients
SERVES 8
- 1lb gluten-free short cut pasta
- 3 Roma tomatoes, seeded then chopped
- 1 cucumber, peeled, seeded then chopped
- 6oz pepperoni, chopped (I like Applegate Farms)
- 2.25oz can sliced olives, drained
- 1 recipe Salad Supreme Seasoning (see notes, OR 1/2 - 3/4 bottle McCormick Salad Supreme Seasoning if dish does not need to be GF)
- 1 recipe Italian Vinaigrette (see notes, OR 1 large bottle Kraft Zesty Italian if dish does not need to be GF)
Directions
Cook pasta in salted boiling water until al dente. Drain then rinse under cold water to stop the cooking process and cool pasta.Add pasta, tomatoes, cucumber, pepperoni, black olives, Salad Supreme Seasoning, and 3/4 of the Italian Salad Dressing to a large bowl then toss to combine. Refrigerate until completely chilled then add remaining salad dressing just before serving if necessary.