Picnic Pasta Salad

View photos and entire recipe article HERE
Recipe by South Your Mouth


Picnic Pasta Salad

1 pound rotini pasta, uncooked

Salt

2 medium cucumbers, peeled and chopped

1 pint grape tomatoes, halved

1 bunch green onions, chopped

1 6-oz. jar green olives, drained and halved

2 teaspoons minced garlic

1 1/3 cups Italian salad dressing (I use Kraft's Zesty Italian)


Cook pasta per manufacturer’s instructions for al dente preparation in liberally salted water. Drain pasta and rinse in cold water until pasta is cool to the touch.  Drain well.


Combine pasta with remaining ingredients and stir to combine. Refrigerate until ready to serve.


For an Italian version, omit the cucumbers and green olives and add:

Black olives and/or diced green peppers

Mozzarella cubes

Pepperoni slices

Parmesan cheese


For a Greek version, omit the green onions, green olives and Italian dressing and add:

Kalamata olives

Red onion

Crumbled feta

Greek dressing