Summer Pasta Salad

Ingredients:

• 2 boxes rotini pasta

• 8 oz feta cheese, crumbled (more if you love it – I usually go heavier)

• 1 pint cherry or grape tomatoes, sliced

• 1 large seedless cucumber, chopped

• ½ red onion, very thinly shaved

• 1 bottle Olive Garden Signature Italian Dressing (the large size)

• McCormick Salad Supreme Seasoning (use about ⅓ of the bottle, or to taste)

Instructions:

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook rotini according to package instructions until al dente.

2. Cool the pasta: Drain the pasta and immediately rinse with cold water until completely cool. This stops the cooking and keeps the salad from turning mushy.

3. Prep the veggies: While the pasta is cooling, slice the cherry tomatoes, chop the cucumber, and shave the red onion very thin (mandolin or sharp knife works best).

4. Assemble the salad: In a large mixing bowl, combine the cooled pasta, tomatoes, cucumber, red onion, and feta.

5. Dress and season: Pour in the Olive Garden dressing – start with half the bottle, then add more to your liking. Sprinkle in a generous amount of Salad Supreme seasoning (about ⅓ of the 4.34 oz bottle, but adjust to taste). Stir well to combine.

6. Chill & serve: For best results, make this the day before. Letting it sit overnight allows all the flavors to soak in – it’s way better after marinating in the fridge!