Serves 1
Directions
- 1Prepare crispy chopped vegetables using the Shanzu Pro Series Damascus knives.
- 2Add fresh raw broccoli for crunch.
- 3Include English cucumber.
- 4Slice grape tomatoes in threes to make them bite-sized.
- 5Add fresh parsley.
- 6Include red onion.
- 7Combine all ingredients in a separate bowl before adding to the pasta noodles.
- 8Use tri-color rotini noodles as a traditional approach.
- 9Add fresh shredded carrot.
- 10Include Kalamata black olives.
- 11Add pepperoncini.
- 12Include diced pepperoni (can be omitted or substituted).
- 13Add mild cheddar cubes.
- 14Mix in zesty Italian seasoning packets.
- 15Add two bottles of Olive Garden Italian dressing.
- 16Lastly, add crumbled feta for creaminess.
Ingredients
- fresh broccoli
- English cucumber
- grape tomatoes, sliced in threes
- fresh parsley
- red onion
- tri-color rotini noodles
- fresh shredded carrot
- Kalamata black olives
- pepperoncini
- diced pepperoni
- mild cheddar cubes
- zesty Italian seasoning packets
- 2 bottles Olive Garden Italian dressing
- crumbled feta
Equipment
Shanzu Pro Series Damascus knivesbowl
Tips
- Do not blanch the broccoli; use it raw for crunch.
- Put all ingredients in a separate bowl before adding to the pasta noodles.
- If you don't like pepperoni, leave it out or substitute with salami.
- Kalamata olives are preferred over canned black sliced olives.
- Adding crumbled feta provides a nice creaminess.
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