With record high temps throughout March (though today it is brrrr cold as it should have been earlier this month), my nose was treated to the delicious smell of cook outs. I don’t know about you, but sometimes I get tired of the same old macaroni or potato salad, so I came up with one of my own.
1 box tricolor rotini pasta
1/2 bottle of Zesty Italian Dressing
1/2 bottle of Tuscan House Italian Dressing
1/4 bottle of Hidden Valley Ranch dressing
2 cups carrot slivers
2 cups broccoli crowns
1 cup chopped shallots
3 chopped hard boiled eggs
1 lb package sliced pepperoni, quartered
1 cup shredded cheddar cheese
salt and pepper to taste
1. Cook pasta according to directions. Drain and set aside til completely cool. (you can rinse cold water over them to help them cool faster).
2. In a large salad bowl, mix in everything until all is well coated.
3. Refrigerate for at least 1 hour prior to serving and serve chilled.