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Summer Pasta Salad II
Summer Pasta Salad II
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
45 minutes
Vibrant veggie pasta with savory salami, spicy pepperoni, and flavorful artichoke hearts - perfect for summer gatherings!
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
  • 0.25 cup chopped fresh broccoli
  • 0.5 pound salami, cut into strips
  • 0.5 pound pepperoni, each piece cut into 4
  • 0.5 pound mozzarella cheese, cut into strips
  • 2 cups Italian-style salad dressing, divided
  • 0.25 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1 clove garlic, chopped
  • salt and pepper to taste
  • 1 tomato, quartered
Instructions:
  • Bring a large pot of salted water to a boil. Cook rotini pasta until al dente, about 8 to 10 minutes. Drain and rinse with cold water.
  • Combine the cooked pasta with red pepper, zucchini, onion, olives, artichoke hearts, broccoli, salami, pepperoni, and mozzarella cheese in a bowl. Toss everything together until evenly mixed. Pour in one cup of the dressing and mix thoroughly. Chill in the fridge until serving.
  • Drizzle the remaining cup of dressing over the dish, then sprinkle on Parmesan cheese, fresh parsley, salt, pepper, and minced garlic. Finally, top off with beautifully sliced tomato wedges for a colorful garnish. Enjoy!

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