Sides (Antipasto Rotini Salad)

By chefbobby

Ingredients

• Salad:
• 3 cups uncooked rotini pasta
• 2 cups fresh broccoli florets
• 4 oz thinly sliced Genoa salami, cut into strips
• 1 can (15 oz) Progresso® dark red kidney beans, drained, rinsed
• 4 medium plum (Roma) tomatoes, cut into thin wedges
• 1 medium green bell pepper, sliced
• 1/2 medium red onion, sliced, rinsed
• Parmesan-Pepper Dressing:
• 3/4 cup Italian dressing
• 1/2 cup freshly shredded Parmesan cheese (2 oz)
• 1 1/2 teaspoons coarse ground black pepper
• 1/2 teaspoon Worcestershire sauce
• 3 cloves garlic, finely chopped

Preparation

Step 1

1) Cook rotini to desired doneness as directed on package, adding broccoli during last 3 minutes of cook time.

2) Drain rotini and broccoli; rinse with cold water until cool. In large bowl, mix cooked rotini and broccoli with remaining salad ingredients.

3) In medium bowl, mix dressing ingredients. Pour dressing over salad; toss until well mixed. Cover; refrigerate at least 2 hours. Stir before serving.

*This salad can be made the night before and refrigerated in a covered container. Add extra Italian dressing if salad seems dry.*