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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 14 |
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âThis beautiful, hearty salad is ideal for picnics because itâs mayo-free. Itâs also really easy and a huge hit wherever I take it.â Becky Melton - Orlando, Florida Ingredients:
1 package (16 ounces) tricolor spiral pasta |
1 jar (16 ounces) giardiniera, drained and cut |
2 cans (one 3.8 ounces, one 2-1/4 ounces) sliced ripe olives, drained |
1 jar (5-3/4 ounces) pimiento-stuffed olives, drained and sliced |
1 jar (7 ounces) roasted sweet red peppers, drained and chopped |
8 ounces johnsonville® original summer sausage, cubed |
8 ounces pepper jack cheese, cubed |
1 cup italian salad dressing |
Directions:
1. Cook pasta according to package directions. Drain and rinse in cold water.
2. In a large bowl, combine the giardiniera, olives, red peppers, sausage, cheese and pasta. Add dressing; toss to coat. Cover and refrigerate for 1 hour. Yield: 14 servings.
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