Kim's Kitchen

Italian Pasta Salad

• 12 oz Spiral Pasta (Tri-Colored is the favorite here)
• 16-19 oz Frozen Cheese Tortellini
• 2 Cucumbers (or 1 Long English Cuke) peeled and diced
• 1 Can Black Olives (Slice - don't use the pre-sliced ones)
• 2 C. (more or less) Fresh Diced Tomatoes
• 1 Bottle Italian Dressing (Roasted Red Pepper is our favorite
• Grated Parmesan (Fresh or Dried)

Cook Spiral Pasta until almost tender (follow directions on package), add Cheese Tortellini to boiling water and cook for about 5 more minutes. (Tortellini cook super fast, even when frozen - watch it because you do NOT want soggy tortellini.) Drain well.

Toss pasta in large bowl with Cucumbers, Olives & Tomatoes. Pour Salad Dressing over top and mix well. Refrigerate until cool.

When you remove Pasta Salad from the refrigerator, you'll need to add a little more salad dressing. As the salad sits and the pasta cools, it absorbs the liquid in the bowl.(If I don't have extra, I'll save some out from when I mix it in originally, but having a second bottle on hand really is best.) Sprinkle top with Parmesan Cheese and serve. Refrigerate any leftovers.

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