Antipasto Rotini Salad

Please a crowd with this colorful mix of pasta, veggies and salami in a peppery Parmesan dressing.

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Servings 24

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( 40 ) Ratings

40 Ratings

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3 Stars 20%

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ingredients 13
Prep Time 30 min
Total Time 2 hr 30 min

Ingredients

Salad

3: cups uncooked rotini pasta

2: cups fresh broccoli florets

4: oz thinly sliced Genoa salami, cut into strips

1: can (15 oz) Progresso® dark red kidney beans, drained, rinsed

4: medium plum (Roma) tomatoes, cut into thin wedges

1: medium green bell pepper, sliced

1/2: medium red onion, sliced, rinsed

1/2: cup pitted kalamata olives, halved

Parmesan-Pepper Dressing

3/4: cup Italian dressing

1/2: cup freshly shredded Parmesan cheese (2 oz)

1 1/2: teaspoons coarse ground black pepper

1/2: teaspoon Worcestershire sauce

3: cloves garlic, finely chopped

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Directions

1 Cook rotini to desired doneness as directed on package, adding broccoli during last 3 minutes of cook time.
2 Drain rotini and broccoli; rinse with cold water until cool. In large bowl, mix cooked rotini and broccoli with remaining salad ingredients.
3 In medium bowl, mix dressing ingredients. Pour dressing over salad; toss until well mixed. Cover; refrigerate at least 2 hours. Stir before serving.