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garden rotini pasta salad

cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

I created this light summer salad to go with the Grilled Baby Back Ribs that my daughter Briana made today. I used ingredients I had in the pantry. Of course the longer you allow the salad to marinate the more intense the flavors will become. I used what I had and you can too, I didn't have any fresh sweet or Bell Peppers, so I used a Jar of Roasted Red peppers, it made a great side salad to accompany the Ribs. Plus it Is so simple and easy to put together. Spring and summer is the perfect time for a salad, and this one does not disappoint.

yield 8 or more depending on portion size
prep time 25 Min
cook time 10 Min
method Stove Top

Ingredients For garden rotini pasta salad

  • 1 lb
    garden rotini pasta, cooked al dente'
  • 2 lg
    shallots, chopped
  • 2 c
    irish cheddar cheese,cubed or cheese of your choice
  • 2 stalk
    celery, chopped or more if desired
  • 4 md
    roma tomatoes- rough chopped
  • 8 oz
    jar roasted red peppers, drained & chopped
  • 1 1/2-2 Tbsp
    fresh horseradish (from refrigerated section
  • 1 jar
    garlic vinaigrette dressing 12 ounces, (1 1/2 cups)
  • 1 1/2 tsp
    steak seasoning
  • 1 Tbsp
    granulated garlic (not garlic salt)
  • 3-4 clove
    fresh garlic, minced

How To Make garden rotini pasta salad

  • 1
    These are some of the main ingredients for the salad. Cook pasta until Al Dente, according to directions on package. Then rinse drain an set aside till needed.
  • 2
    Chop veggies and cube cheese and set aside till needed.
  • 3
    Add the Vinaigrette and fresh horseradish to a large bowl and whisk together until blended.
  • 4
    Add in the chopped vegetables, celery, shallots, minced garlic cloves and cubed cheese, then stir to blend together.
  • 5
    Add in the chopped tomatoes and roasted red peppers and stir to mix together.
  • 6
    Add in the cooked pasta and seasoning, stir till bended together, then chill a few hours before time to serve to allow flavors to blend together. Stir just before serving.
  • 7
    Serve with your favorite Entrée, I served mine with Barbequed Baby Back Ribs.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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