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Antipasto Rotini Salad

Name: Antipasto Rotini Salad
Prep time: 30 min
Total time: 2 h 30 min
Yield: 24
Cuisine: Italian
Ingredients: 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; 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

Prep 30 min
Total 2 hr 30 min
Ingredients 13
Servings 24

Please a crowd with this colorful mix of pasta, veggies and salami in a peppery Parmesan dressing.

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

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

Directions

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.