Antipasto Pasta Salad
Easy and colorful classic Italian dish
Ingredients
- 2 cups broccoli cut into bite size pieces
- 1 pint cherry or grape tomatoes halved
- 1 can black olives halved
- 3/4 lb soft provolone cheese cubed
- 8 oz imported dry salami cubed
- 1 jar artichoke hearts with juice
- 1 lb tri color rotini cooked
Dressing
- 1 1/2 cups olive oil
- 1/2 cup red or white wine vinegar
- 2 tbsp Italian seasoning
- 1/2 tsp garlic powder
Instructions
- Cook pasta according to package.
- Add all salad ingredients together in large bowl.
- Whisk together dressing ingredients and stir into salad.
- Refrigerate 4 hours or overnight for best results.
- Remove from refrigerator and stir 20 minutes before serving.
Shortcut
- Use a 16 oz bottle of Zesty Italian dressing instead of making homemade.