Best Ever Summer Pasta Salad (Print Version)

# Ingredients:

→ Pasta

01 - 16 ounces tri-color rotini pasta

→ Vegetables

02 - 1 English cucumber
03 - 10 ounces cherry tomatoes
04 - ½ red onion

→ Other Ingredients

05 - 2.25 ounces sliced black olives, drained
06 - 8 ounces Colby cheese, cubed
07 - 6 ounces salami, sliced
08 - 1 tablespoon salad supreme seasoning
09 - 16 ounces Olive Garden signature Italian dressing

# Instructions:

01 - Cook the pasta according to package instructions until al dente. Drain thoroughly and allow it to cool completely.
02 - Dice the cucumber and onion into small cubes. Slice the tomatoes into halves.
03 - In a large mixing bowl, combine the cooled pasta, diced cucumber, halved tomatoes, sliced onion, olives, cheese, sliced salami, seasoning, and Italian dressing.
04 - Gently toss the ingredients until evenly distributed and coated with the dressing.
05 - Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld.
06 - Before serving, give the pasta salad a gentle toss to redistribute the dressing and ingredients. Optionally garnish with fresh herbs or additional cheese.

# Notes:

01 - Feel free to substitute tri-color rotini with other short pasta varieties like fusilli or penne for a different texture.
02 - Add extra veggies like bell peppers or artichoke hearts to enhance flavor.
03 - Use gluten-free pasta for dietary restrictions. Ensure it is cooked al dente to maintain texture.