Description
This salad has everything in the filling of a muffaletta sandwich but in pasta salad form! It is a great salad to take on a picnic and it has a nice variation of tastes on the tongue in each bite! It is one of our summer picnic staples!
Ingredients
- 1 (16 ounce) package rotini pasta
- 2 carrots, peeled and cut into 1/2-inch cubes
- 1 cup chopped pepperoncini (Optional)
- ½ pound Genoa salami, cut into 1/2-inch cubes
- ½ pound Cheddar cheese, cut into 1/2-inch cubes
- ⅓ pound provolone cheese, cut into 1/2-inch cubes
- ½ sweet onion, cut into 1/2-inch pieces
- ½ cup 1/2-inch pieces pitted green olives
- ½ cup 1/2-inch pieces Kalamata olives
- ½ cup 1/2-inch pieces pepperoni
- ½ cup 1/2-inch pieces celery
- ½ cup chopped green bell pepper
- ½ cup chopped red bell pepper
- ½ (6 ounce) jar marinated artichoke hearts, drained and cut into 1/2-inch pieces
- 1 (8 ounce) bottle Italian-style salad dressing, or more to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook the rotini in boiling water until tender yet firm to the bite
- about 8 minutes; drain. Rinse pasta with cold water until chilled; drain.
- Mix carrots
- pepperoncini
- Genoa salami
- Cheddar cheese
- provolone cheese
- sweet onion
- green olives
- Kalamata olives
- pepperoni
- celery
- green bell pepper
- red bell pepper
- and artichoke hearts together in a large mixing bowl. Pour Italian-style salad dressing over the salad and toss to coat; add pasta and stir.
- Cover bowl with plastic wrap and refrigerate for at least 1 hour before serving. Stir salad and add more Italian-style dressing as needed if you find the salad too dry.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 1 hr 40 mins
Servings: 8