Rotini Dill Pasta Salad at Eliseo Gonzalez blog

Rotini Dill Pasta Salad. Use a colander to drain the pasta. Tip the pasta back into the pot you cooked it in. In a large mixing bowl, combine the cooked pasta with the cherry tomatoes, cucumber, bell peppers, red onion, olives, feta cheese, and fresh herbs. Drain and rinse with cold water to stop the cooking process. In a separate small bowl, whisk together the olive oil. Cook the pasta per package directions. Cook the rotini pasta according to the package instructions until al dente. While the pasta cooks, chop the tomatoes, cucumbers, onion, and herbs. Bring a pot of salted water to a boil and cook the pasta according to the package directions. Let it sit 30 seconds and then drain in the colander. In a large mixing bowl, combine the cucumbers, cherry tomatoes, red onion, bell peppers, black olives, and crumbled feta cheese. Fill the pot with cold tap water to submerge the pasta. While it’s still in the colander, rinse it with cold tap water. Barilla rotini pasta, 16 oz. Transfer the drained, cooled pasta to a large bowl.

Creamy Rotini Pasta Salad
from ar.inspiredpencil.com

Cook the rotini pasta according to the package instructions until al dente. Bring a pot of salted water to a boil and cook the pasta according to the package directions. Cook the pasta per package directions. In a large mixing bowl, combine the cucumbers, cherry tomatoes, red onion, bell peppers, black olives, and crumbled feta cheese. While it’s still in the colander, rinse it with cold tap water. Use a colander to drain the pasta. Tip the pasta back into the pot you cooked it in. In a separate small bowl, whisk together the olive oil. Transfer the drained, cooled pasta to a large bowl. In a large mixing bowl, combine the cooked pasta with the cherry tomatoes, cucumber, bell peppers, red onion, olives, feta cheese, and fresh herbs.

Creamy Rotini Pasta Salad

Rotini Dill Pasta Salad Tip the pasta back into the pot you cooked it in. In a large mixing bowl, combine the cucumbers, cherry tomatoes, red onion, bell peppers, black olives, and crumbled feta cheese. In a large mixing bowl, combine the cooked pasta with the cherry tomatoes, cucumber, bell peppers, red onion, olives, feta cheese, and fresh herbs. Cook the rotini pasta according to the package instructions until al dente. Tip the pasta back into the pot you cooked it in. Cook the pasta per package directions. Barilla rotini pasta, 16 oz. Bring a pot of salted water to a boil and cook the pasta according to the package directions. While it’s still in the colander, rinse it with cold tap water. Let it sit 30 seconds and then drain in the colander. Fill the pot with cold tap water to submerge the pasta. Use a colander to drain the pasta. Drain pasta and run under. Drain and rinse with cold water to stop the cooking process. Transfer the drained, cooled pasta to a large bowl. In a separate small bowl, whisk together the olive oil.

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