Rotini Pasta Salad

Rotini Pasta Salad

I make this recipe at least twice a month during the summer. When we go to the beach, I make it and keep it in the fridge for a cool and refreshing lunch or snack after coming in from the sun, sand and surf. I change up the veggies, depending on what I have or what looks good at the store. I bet you could change the dressing for this too-a Balsamic Vinaigrette would be delicious. Just don't use a creamy dressing-I don't think it would absorb into the pasta as much as a vinaigette would. Hope you try this and let me know your thoughts.

1 package (16 ounces) rotini pasta (I use the garden tri-color pasta-It makes it look pretty)
5 cups assorted vegetables, such as broccoli florets, sliced carrots, bell pepper strips, cherry tomato halves and red onion slices cucumbers
1 bottle (8 ounces) Italian salad dressing ( I actually use a little more)
1/4 cup McCormick® Perfect Pinch® Salad Supreme Seasoning

Cook pasta as directed on package; drain well. Place the warm pasta* and vegetables in large salad bowl. Add dressing and Salad Supreme Seasoning; toss gently to coat. Cover. Refrigerate at least 4 hours or until ready to serve. Toss before serving.

*Note: I like to mix the warm pasta with the veggies and the dressing. The pasta absorbs more of the flavor, but you will need to use more dressing.

Enjoy!