Recipe: Antipasto Rotini Salad with Parmesan-Pepper Dressing (serves 24)

ANTIPASTO ROTINI SALAD WITH
PARMESAN-PEPPER DRESSING

FOR THE SALAD:
3 cups (8-oz.) uncooked rotini
2 cups fresh broccoli florets
4 ounces sliced Genoa salami, cut into strips
1 (15.5 oz.) can kidney beans, drained and rinsed
4 plum tomatoes, cut into thin wedges
1 green bell pepper, sliced
1/2 small red onion, sliced
1/2 cup pitted Kalamata olives, halved
FOR THE PARMESAN PEPPER DRESSING:
3/4 cup mayonnaise
1/2 cup shredded Parmesan cheese
1/3 cup milk
1 1/2 teaspoons coarse ground pepper
1/2 teaspoon Worcestershire sauce
3 cloves garlic, minced

Cook rotini to desired doneness as directed on package, adding broccoli during last 3 minutes of cooking time. Drain rotini and broccoli; rinse with cold water until cool.

In large bowl, combine cooked rotini and broccoli with all remaining salad ingredients.

In medium bowl, combine all dressing ingredients; mix well. Pour dressing over salad; toss until well mixed.

Cover; refrigerate at least 2 hours. Stir before serving.

Makes 24 (1/2-cup) servings
Source: Pillsbury Picnics & Grilling Cookbook