Description
This is the pasta salad that my mom makes. It’s even better the day after.
Ingredients
- 1 pound rotini/corkscrew pasta
- 1 red bell pepper, chopped
- 1 small zucchini, sliced
- 1 small red onion, chopped
- 1 (2 ounce) can sliced black olives
- 1 (6 ounce) can artichoke hearts, drained
- ¼ cup chopped fresh broccoli
- ½ pound salami, cut into strips
- ½ pound pepperoni, each piece cut into 4
- ½ pound mozzarella cheese, cut into strips
- 2 cups Italian-style salad dressing, divided
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 clove garlic, chopped
- salt and pepper to taste
- 1 tomato, quartered
Instructions
- Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
- In a bowl combine cooked pasta
- red pepper
- zucchini
- onion
- olives
- artichoke hearts
- broccoli
- salami
- pepperoni and mozzarella cheese. Toss until well mixed. Pour on one cup of the dressing and mix well. Cool in the refrigerator until ready to serve.
- When ready to eat
- toss with remaining one cup of dressing
- Parmesan cheese
- parsley
- salt
- pepper and garlic. Garnish with tomato wedges
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 45 mins
Servings: 10