Antipasto Rotini Salad
By strwbrry
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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.
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