from the kitchen of Chef Chris
25 servings
| Amount | Unit | Ingredients |
| 3 | lb | Rotini |
| 2 | C | Sliced black olives |
| 3 | lbs | Cubed cheddar cheese |
| 3 | C | Banana peppers |
| 2 | pints | Grape tomatoes (sliced in half) |
| 1 | C | Shredded carrots |
| 2 | C | Sliced green olives |
| 3 | heads | Blanched broccoli |
| 5 | C | Italian dressing |
| 3 | oz | Dry Italian dressing mix |
- Cook rotini for about 7 minutes until just over eldente stage, shock with cold water to stop the cooking process. Once pasta is around the 40 degree mark make sure to drain thoroughly, you can then add all remaining ingredients to pasta and toss. Bowl up however desired.
 | Chef Chris Zambito: “Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last.” |