Description
This is my take on several different pasta salads I have tried. It’s my daughter’s favorite and I have taken it to several picnics and BBQs and it’s always a bit hit. At serving time if pasta seems a little dry, drizzle with some olive oil and mix again.
Ingredients
- 1 (16 ounce) package tri-color rotini pasta
- 1 small red onion, diced
- 1 cup diced roasted red peppers
- 1 cup cubed mozzarella cheese
- 1 (6 ounce) jar marinated artichoke hearts, drained and chopped
- ¼ pound salami, diced
- ¾ cup sliced stuffed green olives
- 1 (4 ounce) can sliced black olives
- ½ cup sliced pepperoncini peppers (Optional)
- 1 teaspoon Italian seasoning
- ¼ teaspoon garlic powder, or to taste
- 1 pinch seasoned salt, or to taste
- ground black pepper to taste
- ⅓ cup Italian-style salad dressing (such as Newman’s Own®)
- ¼ cup mayonnaise (such as Best Foods®)
- ½ cup shredded Parmesan cheese
Instructions
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite
- 8 to 10 minutes. Drain and run under cold water to cool.
- Mix rotini
- red onion
- roasted red peppers
- mozzarella cheese
- artichoke hearts
- salami
- green olives
- black olives
- pepperoncini peppers
- Italian seasoning
- garlic powder
- seasoned salt
- and black pepper in a large bowl.
- Whisk Italian-style dressing and mayonnaise together in a small bowl; pour over rotini mixture and toss to coat. Add Parmesan cheese and mix well. Refrigerate salad at least 2 hours before serving.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 2 hrs 40 mins
Servings: 10