Easy and delicious pasta salad - perfect for Spring! Can easily be made gluten-free for my fellow Celiacs by using your favorite Gluten-Free Pasta (I used Barilla's GF Penne here).
Cook pasta in boiling/salted water according to package directions; then rinse in cold water. If using GF pasta cook it about a minute longer than you would if you were making a hot pasta dish as rinsing it in cold water can cause it to harden back up a bit.
Once the pasta is rinsed, transfer it to a large bowl and toss with 1/2 of the dressing and Salad Supreme seasoning until the pasta is fully coated.
Add the veggies, meats, and cheese to the bowl. Also add the remaining dressing (or enough to your taste) and toss gently until all ingredients are combined.
Can be served immediately, but is best to refrigerate for at least 3-4 hours prior to eating to allow all flavors to meld together.
*If making this with Gluten-free pasta for meal prep - pasta can start to dry out after about 3 days in the refrigerator. You can bring a little extra dressing with you to help combat this. Regular pasta will hold up well to about 5-6 days in the refrigerator.
*Rinsing the pasta will help to cool it down so that you don't melt the cheese or heat up any of the other components. However, don't rinse it until it's fully cold. Keeping the pasta slightly warm will help the dressing adhere and absorb into the pasta and will give it the most flavor. So only rinse briefly to cool slightly/stop the cooking process.