Salads (Antipasto Rotini)

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 (15oz) 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
• DRESSING:
• 3/4 Cup Italian dressing
• 1/2 Cup freshly shredded Parmesan cheese
• 1-1/2 Tsp coarse ground black pepper
• 1/2 Tsp Worcestershire sauce
• 3 cloves garlic,finely chopped

Details

Servings 24

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.