Antipasto Rotini Salad

By strwbrry

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
• 1/2 cup pitted kalamata olives, halved
• 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

Details

Servings 24

Preparation

Step 1

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

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

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