Red, White and Blue Pasta Salad
Featured in the Honolulu Star-Advertiser on June 22, 2016.
Ingredients:
1 (16-ounce) box rotini pasta, cooked according package directions and rinsed
Red and blue food coloring to desired color
1 (16-ounce) jar roasted red peppers, diced
2 (3-ounce) cans sliced black olives
1 medium Maui onion, diced
8 ounces block Mozzarella cheese, diced
4 Roma tomatoes, diced
1/4 pound Genoa salami, cubed
1 (16-ounce) bottle zesty Italian dressing
Directions:
- Split pasta into two 1 gallon zip top bags or containers.
- Add red food coloring to one bag and blue food coloring to the other.
- Seal bags and gently massage with your hands until color is evenly distributed.
- When you have the color desired, rinse noodles, one color at a time, under cold water until the water runs clear.
- Dry colored noodles with paper towel to avoid the colors from mixing.
- In a large bowl, mix all ingredients together and toss well.
Makes 10 servings.
Tip: You can make this a day ahead. To give the salad a more intense flavor reserve 4 ounces of the Italian dressing and add it to the salad right before serving.
Approximate Nutrient Analysis per cup serving:
430 calories, 23 g fat, 6 g saturated fat, 25 mg cholesterol, greater than 950 mg sodium, 43 g carbohydrate, 3 g fiber, 7 g sugar, 15 g protein
