Classic Italian Pasta Salad

This pasta salad is a classic.  It makes a great side dish to bring along to a summer picnic or BBQ or shower.  It's so easy to toss it all together and has a very light feel to it.  It doesn't leave you feeling heavy which is so nice in the summer-time and which also means you have a little extra room to try out some yummy desserts.

After dicing the veggies and pepperoni you just toss the broccoli into the pasta during the last two minutes of cooking...

...and toss it all together with the dressing...

and refrigerate for a few hours (for best results) and that's it! 

Classic Italian Pasta Salad
Yield: About 12 servings

Ingredients
1 lb. tri-colored Rotini pasta
1 head broccoli florets, cut into bite-size pieces
1 large cucumber, diced into bite-size pieces
1 red bell pepper, seeded and diced
1 (6 oz.) can black olives, sliced
1/4 of a purple red onion, diced
1 cup sliced pepperoni, quartered
1 1/2 cups Italian salad dressing

Directions
Bring a large pot of salted water to a boil then add the pasta.  Cook until al dente and then add the broccoli florets.  Cook for 2 more minutes and then strain the pasta and broccoli in a colander.  Run cold water over the two until they are cooled.  Allow to drain completely and set aside.

In a large bowl combine the cucumber, pepper, olives, onion and pepperoni.  Add the pasta and broccoli and stir to combine.  Pour the dressing on top and toss to evenly coat.

Cover and store in the refrigerator until ready to serve.  It's best if you can make this a few hours ahead of time to allow the salad and dressing to marry together.  Toss again before serving and enjoy.

Recipe Source: adapted from iwashyoudry.com