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Italian Pasta Salad

Meagan pasta


  • 12 oz rotini pasta
  • 1/2 c Italian dressing
  • 1/2 cup green or black olives
  • 1/2 cup roasted red peppers
  • 1/2 cup capers
  • 1 jar hearts of palm, thinly sliced
  • 1/2 Parmesan cheese
  1. Cook the pasta according to package directions.
  2. In the meantime, toss the olives, peppers, capers, and hearts of palm with the dressing and refrigerate.
  3. Once the pasta is al dente, drain and run under cold water.
  4. Toss the pasta with the dressing and veggies and refrigerate for 30 minutes.
  5. Top with Parmesan and serve.
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