okay, peanut.

We’re having our “Loser Luncheon” tomorrow at work, and I decided to make pasta salad. My mom has made a very similar recipe for years, and I’ve added a few of my own adaptations (the onion and feta). I love it!

1 box Barilla tri-color rotini
1 pint cherry tomatoes, cut in half
2 stalks celery, diced (about 1/2 cup)
1/2 cup diced carrots
1 cucumber, diced
1/2 medium red onion, cut in half and sliced
2 to 4 oz (1/2 container) feta cheese, to taste
2 to 4 oz stick pepperoni, cubed, to taste
1 packet Good Seasons Italian salad dressing mix (dry packet)
8 oz Kraft Tuscan House Italian or Zesty Italian salad dressing

Prepare pasta according to package directions; drain. Rinse with cold water until room temperature. Mix pasta, vegetables, cheese, pepperoni and dry salad dressing mix in medium bowl. Pour Kraft dressing over mixture and stir until well coated. Chill until ready to serve.

Makes approximately 8 servings.

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Note 1: You may need to add a bit more dressing prior to serving, as pasta will sometimes absorb dressing.

Note 2: I have probably never made this quantity – I always double or triple the recipe, depending on the crowd. No matter what, I have to save some for my husband!