Ingredients
70
70 servings
- •3 pounds garden rotini pasta
- •2 (16 ounce) packages steam-in-bag frozen broccoli florets
- •6 tomatoes, chopped
- •2 (16 ounce) bottles Italian-style salad dressing
- •16 ounces Cheddar cheese, cubed
- •1 tablespoon salt
- •1 tablespoon ground black pepper
- •1 tablespoon garlic powder
- •1 tablespoon onion powder
Instructions
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes.
- While pasta is boiling, steam broccoli, one bag at a time, in a microwave per directions on the package, 4 to 6 minutes.
- Rinse cooked pasta in a colander until completely cool. Return to the pot. Add broccoli, tomatoes, salad dressing, Cheddar cheese, salt, pepper, garlic powder, and onion powder. Mix well. Refrigerate until chilled, 30 minutes to 1 hour. Serve cold.
Nutritional Facts
Per 70 servings
- Calories: 141
- Carbohydrate: 17g
- Fat: 6g
- Fiber: 1g
- Protein: 5g
- Sugar: 2g
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