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Jenn's Pasta Salad

Author: Michelle


  • 1 lb box tri-colored rotini pasta
  • 1 bell pepper; diced
  • 1/2 can chopped olives (4.25 oz size); +/- to taste
  • 1 large carrot; diced (or 10-15 baby carrots)
  • 6 oz sharp cheddar cheese; cubed
  • 1 small head of broccoli; cut into florets
  • 1-14 oz package smoked sausage ; quartered & sliced
  • 1/4 cup parmesan cheese; finely grated
  • 1-16 oz bottle Roasted Red Pepper Italian Dressing
  • 2-3 oz pepperoni slices; quartered
  • 1/4 tsp black pepper
  • 1/4 tsp seasoned salt
  • 1/4 tsp granulated garlic


  1. Cook the pasta according to package directions, making sure to stop cooking when it is al dente.
  2. Drain the pasta and toss the warm pasta with 1/4 cup of the salad dressing to prevent the noodles from sticking together.
  3. Set aside and allow the noodles to cool completely.
  4. While the pasta is cooling, quickly brown the smoked sausage, pour off the rendered fat and allow the meat to cool on a paper towel to absorb any excess fat.
  5. Dice the bell pepper, carrot, and cut the broccoli.
  6. Cube the cheddar cheese and quarter the pepperoni slices.
  7. Once the pasta has cooled, add it to a large mixing bowl.
  8. Add the veggies, smoked sausage, pepperoni, cheddar cheese, parmesan cheese, olives, seasoned salt, garlic, and pepper.  Mix well.
  9. Add the remaining salad dressing, toss well, making sure the entire salad is coated.
  10. Cover and refrigerate until ready to serve.