I had my first sampling of this tasty salad at a large funeral reception in Montana.
It was prepared by a Hutterite lady and I called for the recipe because it was most delicious.
This is my small family size version.
I used this rotini but the original recipe calls for the two-color kind.
Either one works fine.
I saw this method of slicing avocado in a magazine and I can
testify that it works very well.
Cut the avocado in half and remove pit; slice into small sections
with a paring knife. Do not slice through the skin.
Turn the avocado inside out and gently remove the pieces.
If the avocado is ripe this is a breeze.
It appears that the outer shell of the avocado in this picture is a dome
but that is an illusion. It is really inside out like a cup.
Prepare and slice remaining ingredients.
Fold together and add dressing .... refrigerate.
Enjoy after a couple of hours or wait even longer for the flavors to blend.
ZESTY ITALIAN PASTA SALAD
3 cups dry rotini pasta
Cook pasta according to package directions; drain.
1 cup cherry or grape tomatoes
1 avocado, peeled and sliced
1/2 cup sliced cucumbers
1/2 cup sliced mushrooms
1 stick pepperoni, thinly sliced
1/2 to 2/3 cup zesty Italian dressing
1/4 to 1/2 tsp. lemon pepper
salt to taste
In a large bowl, combine pasta, vegetables and pepperoni.
Pour dressing and lemon pepper over pasta and toss to coat
adding more dressing as desired.
Cover and refrigerate for 2 hours or until chilled.
Yield: 6 servings