Jumbo Pasta Salad

Alright, winter.  It’s been fun, but I think we should let spring have its turn now.  Apparently this was the snowiest winter Indiana has experienced in a long time.  It figures that the year I come to Indiana is the year of the snowpocalypse!

This pasta salad is a refreshing break from the chilly weather outside.  It has bright colors and flavors, and screams summer barbecue.  Plus, this recipe makes a lot, making it perfect for sharing!

I don’t need even need it to be hot-I would just like to see it get above freezing.  Is that too much to ask? 

What you need:

1 lb macaroni pasta noodles

1 pint grape tomatoes

1 3.5 oz can black olives

3 C broccoli florets

1/4-1/3 C Italian dressing (6-8 individual packages)

4 oz garlic basil cheese

1 ½ C shredded Asiago, plus more for garnish.

What you do:

Cook the pasta according to pasta directions.  Meanwhile, slice the tomatoes in half and chop the florets into bite size pieces, if necessary.  

Mix together with remaining ingredients in a large mixing bowl.  Add cooked pasta and dressing, adding more if needed.  Stir to combine.  Serve cold. 

Don't be stingy with the cheese!  The saltiness of the asiago and the creaminess of the garlic basil cheese really kicks the flavor up a notch.  Grilled chicken would also be a great addition!