Madison Diner chef shares pasta salad recipe

CINCINNATI - Pasta Salad

1 box rotini pasta
1/4 cup good olive oil
1 envelope each, ranch and Italian salad dressing mix
1/2 cup blue, Gorgonzola, or feta cheese, crumbled
1/4 red onion cut in strips
1 carrot sliced in to thin rounds
1 piece of celery chopped
1/4 cup sliced kalamata or black olives
1/4 red bell pepper chopped

Cook pasta according to package directions, but
cut cooking time by 1 minute.

Place cooked pasta in colander and rinse under cold water until pasta is cold.

Drain lightly leaving some water in pasta and dump into large bowl. Add olive oil and stir to incorporate.
Add package dressing mixes and stir.
Add remaining ingredients and stir.
Serve cold.