Pasta Salad w/Broccoli and Grapes
1 package rotini pasta, cooked and drained,cooled completely (corkscrew shape)
1 bunch fresh broccoli, florets only,cut into bite-sized pieces
2 cups white seedless grapes or red seedless grapes, halved,approximately,to taste
1 (15 ounce) can small or medium black olives, drained,but save 1/4 cup juice from can
1/2-1 cup red onions, sliced thinly or finely chopped
1 bottle chunky bleu cheese salad dressing, approximately 2 cups,to taste,do not use fat free (such as Marie’s)
salt & freshly ground black pepper, to taste,only if needed
crumbled cooked bacon or sunflower seeds , parmesan cheese(optional)
Combine pasta, broccoli, grapes, olives, and red onion in a large bowl.
Pour all of the blue cheese dressing into a separate mixing bowl.
Add enough of the reserved canning liquid from the olives to thin the dressing enough to your liking (*note:ifyou forgot to save the canning liquid, just use some cold water)- you may not need the full 1/4 cup, or you may need a little more- it depends upon how thick the bleu cheese dressing you purchased was.
The idea is to make the dressing thin enough to evenly coat all of the veggies& pasta lightly.
Mix thinned dressing with the veggie& pasta mixture and toss to coat well.
Chill at least 2 hours or overnight to allow pasta to absorb the dressing a bit- the chilled salad will appear dry.
Taste for seasonings- you may add a little salt& pepper if desired, but it may not be necessary depending upon the dressing brand you selected.
Toss salad again before serving.
Garnish if desired.
Garnishing IDEAS: If you like a little crunch, please feel free to garnish this with some crumbled cooked bacon or some sunflower seeds- sometimes I have even stirred them into the salad itself, sprinkle some parmesan cheese also.