Summer Pasta Salad
Description
This summer noodle salad features fresh vegetables and pasta with salami, pepperoni, and tasty artichoke hearts for a beautiful, crowd-pleasing summer dish.
Ingredients
•
1 pound rotini/corkscrew pasta
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1 red bell pepper, chopped
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1 small zucchini, sliced
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1 small red onion, chopped
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1/2 pound salami, cut into strips
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1/2 pound pepperoni, each piece cut into 4
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1/2 pound mozzarella cheese, cut into strips
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1 (6 ounce) can artichoke hearts, drained
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1 (2 ounce) can sliced black olives
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1/4 cup chopped fresh broccoli
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2 cups Italian-style salad dressing, divided
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1/4 cup grated Parmesan cheese
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2 tablespoons chopped fresh parsley
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1 clove garlic, chopped
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salt and pepper to taste
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1 tomato, quartered
Directions
1
Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook until tender yet firm to the bite, 8 to 10 minutes; drain and rinse under cold water.
2
Combine cooked pasta, red pepper, zucchini, onion, salami, pepperoni, mozzarella cheese, artichoke hearts, olives, and broccoli in a large serving bowl. Pour in 1 cup dressing and mix until well combined. Cover and chill in the refrigerator until ready to serve.
3
Right before serving, toss pasta salad with remaining 1 cup dressing, Parmesan cheese, parsley, garlic, salt, and pepper until well combined. Garnish with tomato wedges