INGREDIENTS :
12oz multi-colored fusilli pasta
1 cup zesty Italian salad dressing (more as-needed)
1/4 cup McCormick Perfect Pinch – Salad Supreme seasoning (more as-needed)
1/2 can large black olives, pitted (approx. 20 olives, sliced into 2–3 slices each)
1/2 small jar green olives (approx. 20 olives, sliced into 2–3 slices each)
1/2 medium cucumber, diced
1 large beefsteak or 3 Roma tomatoes, diced (or 1 cup halved cherry tomatoes)
INSTRUCTIONS:
1.Cook pasta al dente according to package instructions. Drain and rinse with cold water.
2.Place drained pasta into medium/large mixing bowl.
3.Add black olives, green olives, cucumber and tomatoes.
4.Pour in dressing and 2-3 tablespoons of the seasoning.
5.Mix thoroughly.
6.Taste and add additional Salad Supreme and Italian dressing until desired taste and consistency is reached.
7.Feel free to add additional olives (black or green), tomatoes or cucumber as desired.
8.Can be served immediately, but does taste better after sitting a day in fridge.
9.If served the next day, take remaining Italian dressing and pour enough over salad to reach desired consistency as the pasta will continually soak up the dressing.
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