Ingredients
3 lbs. penne or rotini pasta
3 small zucchini
3 small yellow squash
1 bottle Italian dressing
2+ C mayonnaise
¼ C pesto
1 jar pitted Kalamata olives
1 can ripe olives
1 pint cherry tomatoes
2 C sliced bell peppers
4 thinly sliced scallions
2 C pepperoni, diced or sliced
1 T sugar
salt & pepper to taste
Directions
- Put heavily salted water on to boil as per pasta package directions.
- Prepare a large bowl of ice water and set aside.
- Cut zucchini and squash into bite sized pieces and set aside.
- Cook pasta according to package directions.
- When pasta is just about al dente, add the squashes to the pasta and cook for 2 minutes.
- Drain pasta and squash and rinse under cold running water, then pour into prepared ice water bath.
- Stir until thoroughly cooled; drain well.
- Add ¾ of the Italian dressing, 2 cups of the mayonnaise, all of the pesto, and the sugar to the pasta and stir well.
- Drain and slice the olives in half; wash, dry and cut the tomatoes in half.
- Add the olives, tomatoes, bell peppers, scallions and pepperoni to the salad and mix well.
- Cover and refrigerate until ready to serve.
- Just before serving add the remaining dressing and enough additional mayonnaise to moisten.