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Recipe(tried): Rotini Antipasto Salad

Misc.
This is not an original but a very good one that makes a meal in itself

Rotini Antipasto Salad

1# Rotini, uncooked
1 1/2 C. cubed provolone or mozzarlla cheese
1/4# salami, cut in thin strips
1 (15oz) can chic peas, drained
1 (14oz) can quartered artichoke hearts, drained
2 cups chopped fresh vegetables (carrots, celery, green or red bell peppers)
1/2 C. chopped fresh Italian parsley
3 green onions, sliced
1/2 of a jar (26oz) jar Classic DiNapoli Tomato & Basil or DiSorrento Onion & Garlic Pasta Sauce
1/2 C. olive oil
1/2 C. red wine vinegar
1 tsp. Dijon-style mustard
1 clove garlic, minced
10 pitted ripe olives, sliced

Cook rotini, drain, cool. Combine with next 7 ingredients. Whisk together next 5 ingredients. Pour and toss over pasta mixture.

I find that the Barilla Pasta is the best for pasta salads because it will not get gluey and stick to itself.

MsgID: 007212
Shared by: Pat
In reply to: ISO: pasta salads and potato salads
Board: Cooking Club at Recipelink.com
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Reviews and Replies:
1 ISO: pasta salads and potato salads
  Darlene Conley
2 Recipe(tried): Rotini Antipasto Salad
  Pat
3 Recipe(tried): Granma's Potato Salad
  Margaret, MA
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