Recipe Summer Pasta Salad II (Pasta)

Required 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
• 1/4 cup chopped fresh broccoli
• 1/2 pound salami, cut into strips
• 1/2 pound pepperoni, each piece cut into 4
• 1/2 pound mozzarella cheese, cut into strips
• 2 cups Italian-style salad dressing, divided
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 clove garlic, chopped
• salt and pepper to taste
• 1 tomato, quartered

Preparing/Cooking:

• 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

Back to Recipes

Recipes by letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | Y | Z