Picnic Pasta Salad Italiano Recipe

• 1/2 (16 ounce.) box med. macaroni shells
• 1/2 (16 ounce.) box pasta ruffles
• 1/2 (16 ounce.) box tri-color rotini pasta (spinach, tomato, etc.)
• 4 ounce. pepperoni, sliced thin and cut into strips
• 8 ounce. shredded Mozzarella cheese
• 4 scallions, thinly sliced
• 1 c. sliced black olives
• 2 sm. zucchini, cut into cubes and blanched
• 3 Italian tomatoes, seeds removed, diced
• 2 carrots, shredded
• 2/3 c. grated Parmesan cheese
• 1 (16 ounce.) bottle Wishbone extra virgin olive oil classics Italian dressing

1. Cook pastas according to package instructions.
2. Drain, rinse and allow to cold.
3. Reserve Mozzarella, Parmesan and Italian dressing.
4. Toss all remaining ingredients in large salad bowl.
5. Add in 8 ounce.
6. of Italian dressing and toss.
7. Chill 6 hrs or possibly overnight.
8. Just before serving (or possibly leaving for the picnic!
9. ), add in the Mozzarella, Parmesan and remaining 8 ounce.
10. Italian dressing.
11. Toss thoroughly and enjoy!

macaroni shells, pasta ruffles, rotini pasta, pepperoni, mozzarella cheese, scallions, black olives, zucchini, italian tomatoes, carrots, parmesan cheese, italian dressing

Taken from cookeatshare.com/recipes/picnic-pasta-salad-italiano-51372 (may not work)