Italian Antipasto Pasta Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Tired of serving potato and macaroni salads at your barbeques? This is a nice change that is sure to please guests. Ingredients:
12 ounces (one box) plain or tricolor rotelli pasta |
8 oz italian dressing |
1 t dry italian herb seasoning |
8 ounces genoa salami, cubed |
8 ounces provolone, cubed |
1 green bell pepper, chopped |
1/2 red onion, chopped |
1 – 2 oz can sliced black olives |
Directions:
1. In a large pot of salted boiling water, cook pasta until al dente, drain and rinse under cold water. In a large bowl, add the pasta, salami, provolone, bell pepper, olives and onion. Slowly add Italian dressing and stir well to evenly coat. You may not need all 8 oz of Italian dressing, but may need to add more before serving. Mix in the italian herb seasoning. Allow to chill before serving.
2. Variation – Try replacing the salami and provolone with julienned pepperoni slices and freshly shredded parmesan.
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