Ingredients
Scale
- 1 (16 oz) package radiatori pasta (you can also use rotini or wagon wheel pasta)
- 1 (16 oz) bottle Italian dressing (I used Newman's Own brand)
- 1 (5 oz) package mini pepperoni
- 1 pint grape tomatoes, halved
- 1 cucumber, diced
- 8 oz cubed or shredded cheddar cheese
- 1 cup frozen or canned corn
- 1/2 tsp garlic powder
- 1/2 tsp coarse black pepper
Instructions
- Cook pasta until al dente according to package directions. Place pasta in a strainer and run cold water over it until it is cool.
- Transfer pasta to a large bowl. Stir in ¾ of the bottle of dressing and the remaining ingredients.
- Refrigerate for at least 2 hour to overnight.
- When ready to serve stir in the remaining dressing.
- Serve and enjoy!
- Category: Pasta, Salad
- Method: Stove