Italian Pasta Salad


1 bag (12 ounces) Best Choice® Veggie rotini pasta
15 grape tomatoes, each cut in half (1 cup)
4 ounces Summer Sausage, cut into 1/2-inch pieces
4 ounces Best Choice® provolone cheese, cut into 1/2-inch pieces
1/2 medium cucumber, halved lengthwise and sliced 1/4-inch thick
2 cups loosely packed spinach leaves, sliced (about 1 cup)
1 cup drained Best Choice® mild banana pepper rings
1 cup Best Choice® Italian dressing
1 teaspoon Best Choice® Italian seasoning
1/2 teaspoon Best Choice® salt
1/2 teaspoon Best Choice® ground black pepper

Prep: 20 minutes plus chilling
Cook: 10 minutes – Serves: 6

  1. Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs; drain. Rinse pasta under cold water and drain.
  2. In large bowl, toss pasta with remaining ingredients until well blended. Cover and refrigerate at least 2 hours or up to 2 days.

Italian Pasta Salad

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