Cathy's Pasta Salad

Cathy's Pasta Salad

Ingredients:
1 lb of pasta (I use Rotini)
2 Diced tomatoes
1 carrot grated
1-2 stalks of celery chopped 
1 Can of small black olives (chopped, sliced, or left whole)
Wishbone Italian dressing
Salad Supreme seasoning (McCormick)
Grated Parmesan cheese
1-2 Hass Avocados 

Directions:
Boil pasta according to the package directions. When it is done, drain it, and rinse it thoroughly with cold water until it is chilled. While pasta is cooking I cut up my veggies, and add them to a large bowl. Add chilled pasta. Next, sprinkle a generous amount of Parmesan cheese and Salad Supreme over pasta. Stir into the salad to coat the pasta. 

At this point, if you are making it ahead of time, this is when you would want to cover and refrigerate. Add the Italian dressing just before serving. I start with small amounts of dressing, stir it in, and add a little more until it looks and tastes how I prefer it. Be careful not to use too much, or it will overwhelm the other flavors. Top with avocado after the salad has been mixed. 

For leftover pasta salad, refrigerate in plastic container, or Ziploc bag. To eat later, you may need to add a little more dressing, as it soaks into the pasta after a while.