Devil’s food cake is perfectly frosted with a chocolate-buttermilk icing. With just a trace of almond flavor, it is rich, buttery, and chocolaty. Yummy. It took me some time to perfect this icing.
| Prep Time: | 15 mins |
| Cook Time: | 13 mins |
| Additional Time: | 1 hr 10 mins |
| Total Time: | 1 hr 38 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (16 ounce) package tri-color rotini pasta
- 2 tomatoes, seeded and diced
- 2 cucumbers – peeled, seeded, and diced
- 1 (4 ounce) can sliced black olives
- ½ cup Italian dressing, or more to taste
- ½ cup shredded Parmesan cheese
- 1 pinch salt and ground black pepper to taste
- 1 avocado, diced
- 1 squeeze lemon juice
Instructions
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and let cool, 10 to 15 minutes.
- Mix rotini pasta, tomatoes, cucumbers, olives, Italian dressing, Parmesan cheese, salt, and pepper together in a large bowl. Chill until flavors combine, about 1 hour.
- Toss avocado with lemon juice in a bowl. Mix into the pasta salad before serving.
Nutrition Facts
| Calories | 298 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 3 g |
| Protein | 10 g |
| Saturated Fat | 2 g |
| Sodium | 466 mg |
| Sugars | 4 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I cook dinner each Saturday for the students and staff at the Flying H Youth Ranch in Naches, Washington. It is a Christian boarding school for at-risk High School aged boys and the cooking is taken on by staff and volunteers from the area. I try to provide them with a variety of recipes that they would not normally get. When I first came across this recipe I thought that I could do something with it. However, I could not get any tri-color rotini so did the recipe without any pasta. There were artichoke hearts, that needed used, in the larder, so I threw about thirty ounces in. I guess that I should point out that I did a double recipe as I cook for about 25 each week. This dish has been on the menu five or six times and each time it has been a hit. And that it something for a bunch of HS aged boys.
Yummy! Will make it again.
I made this when my twin grand daughters were coming over. The girls just loved it, they both had seconds. My husband is a regular fan, I make it a few times a month. Especially during summer. For variety I change the shape of pasta….always a hit, I did add a green zuchinni cut just like I did the cucumbers..perfect crunch!
This was a nice light pasta salad. I added shredded romaine and made it with the italian dressing mix recipe off this site as well. Will definitely make again.
Made this on Valentines Day for my sweetheart using five color heart shaped pasta. This turned out so good that it will go into my TNT folder. Thank you Steph for sharing this recipe.